|
19
|
0
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed smoked chicken and ribs holding below 135F in hot display case. Only a small portion of the smoked chicken and ribs were below 135F. All other items in hot display case were 135F or below. Ensure all portions of TCS foods in hot holding are at 135F or above. CDI (corrected during inspection)- Smoked chicken and ribs reheated to 165F. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF
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
Observed a block of opened mozzarella cheese with no date mark. A container of chickpeas was dated 12/18 - 12/26. Mozzarella cheese is not exempt from date marking unless a variance for date marking is granted through the State of North Carolina. Employee dated chickpeas for 9 days. CDI- Mozzarella cheese voluntarily discarded. Chickpeas date changed to 12/18 - 12/24. Points left at half as facility does great at date marking. Date marking has improved since last inspection. Deli manager thought mozzarella cheese was exempt from date marking. |