|
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 cut lettuce at 49F and Potato Salad at 43F in the produce fridge.
Observed no other TCS foods present in this cooler. Cut lettuce was also out of date (1) and unmarked (1). -CDI- Both lettuce were voluntarily discarded.
PIC stated that the potato salad was out of refrigeration earlier, and moved to the RIF to rapidly cool. Potato Salad cooled.
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
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
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 several foods held past 7 days, not date marked, or with incorrect date marking. -CDI- All non-date marked foods were date marked to reflect proper date marking, if the PIC did not know when the food was prepped, it was voluntarily discarded. All foods past the 7 day window was voluntarily discarded.
Foods included cut lettuce (Past 7 days and unmarked), Turkey (Past 7 days), Grits (From yesterday, unlabeled), Nacho Cheese (Past 7 days), Chili (Past 7 days), and Beef (Mistakenly marked for 3/5, really 5/5).
Ensure foods are properly date marked and discarded after expired from the 7 day window.
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 . |