|
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 sliced yellow American cheese, sliced Swiss cheese, sliced roast beef, sliced honey chicken, and sliced oven roasted turkey above 41F in C/H grab & go case. Food was sliced on 10/25/25. Food was voluntarily discarded. PIC also took temperatures of sliced foods with same results as EHS. No issues with C/H Unit.
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prepared spicy tuna rolls, cooked shrimp tempera rolls, spicy California roll, and California rolls in grab & go C/H unit above 41F. See temp chart. Sushi was prepared roughly around 09:00AM and allowed to cool down in WIF. After 30 minutes sushi was observed at 38F and return to C/H unit. PIC stated unit went into defrost mode. around 11:00AM
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 |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed in low boy cooler sliced chub of chicken breast and honey ham without any form of datemarking. CDI - PIC voluntarily discarded sliced chub of chicken breast and honey ham.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |