|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed all TCS items in right side of prep unit above 41F (coleslaw, corn, black beans, cooked noodles, tuna, chicken salad, goat cheese, sausage links, red velvet batter, tomato sauce, hot dogs, spinach pie, stuffed cabbage, shredded cheese). Observed ambient temperature of right side of prep unit reach-in cooler at 48F. All items on left side of cooler were properly cold holding at 41F or below. Ambient temperature of left side of unit was 40F. -All foods were stored in the unit overnight, therefore PIC voluntarily discarded all TCS foods over 41F, as listed above. -PIC contacted specialist for cooler repairs during inspection. Going forward, PIC will use 4-hour TPHC for all TCS foods in prep units (both lower and top portions of three prep units). EHS and PIC filled out TPHC procedures during inspection and discussed implementation and training for employees. PIC will not cold hold in prep units lowboy until it is repaired. -3 day verification visit required-
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 . |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. -Observed unused prep unit by dumpster. Remove unused equipment from premises. |