|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed sausage and pepperoni in the pizza lowboy above 41F. Facility did not have any cold hold logs to track food cold holding. -CDI- PIC voluntarily discarded food above 41F.
Ensure cold holding is maintained at 41F and below.
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
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P- Observed pepperoni and meats start the TPHC log 4 hour hold at 51.4F and 50.7F. EHS coached the pizza staff that TPHC must start at 41F or below for TPHC.
-CDI- PIC voluntarily discarded pepperoni and meats.
Ensure foods are 41F or below when starting TPHC. |