|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed 3 metal pans of shredded chicken, and 2 metal pans of cooked salmons in standing up refrigerator temperature above 41F. PIC stated those items were left over from the pub last night. CDI- Items were discarded by PIC. No points escalating this time due to improvement since last inspection. -1.5 pts- |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
REPEAT
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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. Observed a full speed rack of cooked cauliflower, black olives, cooked veggies, salmons in WIC without date marking. A chef stated that they all made yesterday around 2 pm. CDI- Date marking allowed this time per questions and answers verified. PIC, EHS, Chef discussed methods to be consistent and mindful with date marking as productions was completed.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P 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. Observed cooked fish, beef, red rice, chicken in pans dated 5/3 and 5/5 on a speed rack in WIC. CDI- a chef discarded items at the time of inspection. -3 pts- |