|
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 BBQ chicken in DWO area hot holding at 115F. Observed pork sausage and sweet potato tots at Kitchen self-service holding at 89F and 90F. EHS observed HH unit was turned off. -CDI- PIC properly reheated BBQ chicken to 165F within 2 hours. PIC properly turned on self-service HH unit and ensured all foods holding below 135F were consumed or discarded within 4 hours.
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
|
3
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed multiple items in salad bar and sautéed prep top above 41F (see temperature chart). -CDI- PIC placed foods on time (TPHC) for discard within 4 hours from when they were removed from cold holding. PIC stated foods are delivered from HRL kitchen in the morning, around 7am, and then immediately placed in open prep top/salad bar. During delivery to Social 704, foods are in cold holding, yet they are left at ambient temperature upon delivery. Open prep tops/ salad bar units are not optimal for cooling foods; they primarily maintain temperature. PIC and EHS discussed new methods to allow foods to fully cool to 41F before placing in open prep top/salad bar for proper cold holding.
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 |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf- Observed opened bag of sausage in both the sautée kitchen lowboy and the pizza WIC without a date mark, held for over 24 hours. -CDI- PIC properly added date marks.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |