|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one package of hot rotisserie chicken < 135F. Food Lion SOP is (for rotisserie chicken) at 4 hours temperature is taken, if < 135F it will be discarded. If it is >135F it will go into cold processing to be sold tomorrow. Staff did follow that SOP, the one bag that temped <135F was separated out for discard. CDI-voluntarily discarded.
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 |
No |
No
|
No |
3-501.17 (C)TCS food combined with additional ingredients or portions of other TCS food shall retain the date marking on the earliest/first prepared TCS food ingredient. -Pf. Observed staff start process of making chicken salad with previously cooked and cooled rotisserie chicken. Date mark with today’s date and no way to back date sticker to date chicken was cooked. Verification Required to see how labeling has been corrected.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |