|
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 eggs, diced tomatoes, and cooked chicken breast all temping above 41 degrees F in the buffet line. Observed sliced tomatoes temping above 41 degrees F in the deli prep line. EHS confirmed that none of these items are held on time, and stated that these food items were placed on the buffet line and deli prep line at 11:00AM and will be discarded after 4 hours.
CDI: PIC voluntarily discarded items during time of 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
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
Observed one package of thawing deli ham (sliced in-house) labeled with the prepped date, but without a thaw date. PIC stated that this package was put in the WIC to thaw today.
CDI: PIC created date label for today's thaw date.
Note: Points not deducted since other thawing packages bore thaw dates.
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 . |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-306.11 Protect food on display using shields, packaging, or other effective means. -P
Observed salad bar toppings (dried cranberries, croutons, and nuts) all stored in open containers, exposed to potential contamination at the buffet line.
CDI: PIC transferred toppings and changed containers to ones with closed lids. |