|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed red cabbage, hard boiled eggs, cabbage, and Kim chi in the prep top unit above 41F. Foods were filled above the fill lines of the containers. EHS coached PIC on best practices for maintaining foods as cold in prep units. PIC stated that foods were placed in prep unit this morning around 10:30. -CDI- PIC moved food above 41F into RIF to cool down. Food cooled down below 41F by the end of the inspection.
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
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
Observed foods in display case with no date present. PIC stated that all foods in the display case were prepped/cook yesterday and cooled down then added to the display case. This is a repeat violation from the last inspection. A date marking system must be established for the food that is in the display case. -CDI- PIC back dated all food in the display case for the day of prep/cook.
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 . |