|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chili being HH at salad bar below 135F. PIC stated that it was heated up at 11 am. CDI PIC put chili on the stove and reheated to 170F.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple deli meat chub in the deli case above 41F. Observed sliced deli meat in the grab n go case above 41F that was sliced today. Observed ham annd sliced cheese on the sandwich prep line anbove 41F. Observed salads and cold chicken in the mobile coolers above 41F that was packaged today. CDI PIC had employee check the temperatures of all the deli meat chubs in the deli case and label them “For display only”. PIC put ham and cheese slices in the blast chiller. PIC pulled all sliced deli meat packs and salads and cold chicken that was packed today and put in the WIC to cool down tom 41F. These foods were all packed in the last 2 hours.
Note: EHS observed at least an inch opening along the front side of the far right case that may be contributing to the drop in the case’s temperature. PIC put in a work order for the case.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer spray bottle on prep table next to oven, hanging on door knob of the puffer in the bakery, and hanging on the rack above clean dishes in the sushi area. CDI PIC moved all the sanitizer spray bottles. |
|
29
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf Observed batch of sushi rice that was made at 9:21 am was not labeled with times. CDI PIC labeled container. |