|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Raw salmon, grits, ground beef, chicken, spinach and cooked onions in drawer cooler measured 43-47F. Sausage, ham, spinach, chicken, shredded cheese, pepperoni, and pizza sauce in bottom of pizza cooler measured 45-50F. Air flow in unit was blocked by stacks of dough trays. TCS foods in cold holding shall measure 41F or less. CDI - TCS foods discarded by PIC. REPEAT
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
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Some portions of lasagnas in walk-in cooler had prep dates as 9-28 and 9-29. TCS ready-to-eat foods must be used or discarded within 7 days of preparation. CDI - PIC discarded out of date items. Improvement from last inspection so kept at half credit. REPEAT
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 . |