|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a stack of American cheese cold holding in a metal container half submerged in ice at 54F. CDI-PIC voluntarily discarded cheese.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - Observed TPHC procedures provided by PIC not followed and clips not in use. PIC stated clip was not working for facility and will purchase better clips for fry basket marker. 2 hour time should be set per written procedure but timer on site only goes up to 90 minutes. CDI-PIC wrote the 2 hour start and end time down and will mark the fry baskets with a black marker until a new clip has been purchased. |