|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf -Observed no time stamp for 2 oz. Marinara cups held on 4-hour TPHC. -CDI- PIC verified when marinara sauce was removed from temperature control and properly added time stamp. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf -Observed pan of creamy vodka sauce, at 65F, cooling in prep unit low reach-in cooler. -CDI- Because vodka sauce was prepared today (less than 4-hour ago), PIC moved the vodka sauce to the WIC for rapid cooling. -Utilize the WIC or freezer for rapid, efficient cooling. By end of inspection, EHS observed sauce cooling at sufficient rate to reach 41F within 4 hours.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. -Observed prep cooling by prep sink not functioning during inspection. PIC stated cooler is currently not in-use, yet it is intended to get repaired. -Repair cooler. |