|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed scrambled eggs, potatoes, and cooked sausage hot holding at temperatures between 121F and 131F at hot bar. PIC stated that breakfast is served from 7AM until 9:30AM then all remaining items are discarded. No items are cooled or reheated for next day service. CDI - All items were discarded at end of breakfast service. TPHC procedures were discussed with PIC and a TPHC procedure was created during inspection for PIC to use if desired. PIC has been advised that all food being held using temperature control in hot holding must be 135F or above. -1.5 points-
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 . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed container of black bean salad with an open date of 6/10 in walk in cooler. CDI - Item was discarded. -0 points-
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed shaker containers and squeeze bottles without labels. -0 points- |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed employee cutting unwashed green bell pepper at prep station. Green bell pepper still had produce sticker attached. PIC has been advised to wash all fruits and vegetables prior to preparation. -0 points- |