|
22
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed all TCS foods in pantry prep unit above 41F (cut lettuce, goat cheese, Caesar dressing, egg batter, charcuterie meat/cheese, bruschetta, stracciatella). Observed ambient temperature of prep unit at 50F. PIC moved cut lettuce, goat cheese, bruschetta, and stracciatella to the WIC for rapid cooling because PIC stated they were placed in the prep unit less than 4 hours ago. TCS food held in prep unit for over 4 hours (Caesar dressing, charcuterie meat/cheese, and egg batter) were voluntarily discarded. -During inspection, PIC contacted refrigeration services for repairs. Facility may not cold hold in prep unit until it is repaired and cold holds TCS foods at or below 41F. PIC will contact EHS when unit is repaired. -Facility will utilized temporary TPHC for 4 hours for food held in prep unit for dinner service tonight. -3 day verification visit required-
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 . |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. -Observed handle for flour scoop submerged in the flour. Ensure handles are removed from the food to prevent contamination. |