|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sausage patty’s in the cold drawer and liquid eggs on ice at the grill above 41F. PIC stated that the patty’s had been sitting out for about 30 minutes. CDI They were put in the reach in freezer and cooled down to 41F. CDI PIC voluntarily discarded the liquid eggs.
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
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed shelled eggs being held on TPHC at the grill without being labeled with the discard time. PIC stated the the eggs on the bottom were put in at 6 am and the ones on the top were put in 30 minutes ago. EHS explained THPC procedures to PIC. CDI EHS educated employee and he labeled with the discard time. REPEAT |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed cardboard on the floor of the WIC. |