|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple tcs foods in the reach in and prep top above 41F. See temperature chart. CDI PIC voluntarily discarded these foods. 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 . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
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 cooked beef in the reach in cooler with no date mark. CDI PIC put date mark on it. It was cooked yesterday. REPEAT |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
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 pupusa mix being held on time and the white board was not updated. CDI PIC updated the white board. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed the prep top and one of the reach in coolers not holding tcs foods at 41F or below. The ambient air of both units were above 41F. See temperature chart. Facility put the prep top on temporary 6 hr TPHC and will not use the reach in cooler until they have been repaired. EHS spoke with repair person and he will visit facility tomorrow. Facility has another reach in coolers and 2 lowboy coolers that they can use for now. VR needed 5-23-25 |