|
22
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cream cheese and yogurt on breakfast line holding above 41F. CDI Cream cheese moved to using TPHC, yogurt voluntarily discarded and will be held below line in metal containers. Observed creamer in RIC holding above 41F. Observed ambient holding and TCS items farther back in RIC holding 41F and below, but observed fan not operating and temperature escalating immediately upon opening RIC from 41F to above 41F. CDI, PIC moved TCS items to other RIC and will have RIC looked at by repairman. Observed containers of cooked rice in prep top stored above line in container holding above 41F. CDI PIC voluntarily discarded. 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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Facility using TPHC instead of temperature for holding breakfast items. Changed to TPHC for cream cheese and milk. No paperwork available. CDI Paperwork filled out during inspection.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |