|
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 pan of pre-cooked chicken chunks, pan of pre-cooked philly steak, and a pan of pepperoni cold holding above 41F, stored inside the make table. PIC stated they had restocked these recently and had the pans out.
CDI: PIC had food employee move above mentioned TCS food items into the WIC to rapidly cool down.
REPEAT VIOLATION.
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
|
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 a cambro of pizza sauce held on extended TPHC for 10 hours, missing time-stamp for production. PIC stated pizza sauce is held for 10 hours, and was placed out at room temp at 10:20AM.
CDI: PIC had food employee create TPHC time sticker indicating discard time of 8:20PM so that pizza sauce is not served past the allotted 10 hour window. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed small water leak from faucet at the can wash. Observed handsink located next to the 3-compartment sink in need of re-caulking.
Repair above mentioned items. |