|
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 packaged sushi in salad bar self-service holding above 41F. One crabstick sushi was at 44F, another crabstick sushi at 43F. Sushi food employee stated sushi was prepped at ambient temperature, placed in WIC to cool to 41F, then placed on salad bar to cold hold 10 minutes ago. Sushi was stored at salad bar in metal sheet pan. PIC stated the regular sushi display case was not in use because the equipment was not functioning. -CDI- PIC placed sushi above 41F to WIC to cool to 41F, then returned to salad bar. Sushi was placed directly onto cold holding portion of salad bar, not in metal sheet pan, to properly hold sushi at 41F or 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 . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
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 veggie dumplings in lowboy cooler of sushi prep area with multiple date marks on container (8/11 and 9/1). Sushi food employee was unaware what dates represented or when the bag was originally opened. Sushi food employee stated that dumplings were recently pulled from freezer by a different employee, likely on 9/1. Employee did not know procedures for date marking with freezing time.- CDI- PIC voluntarily discarded the dumplings.
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 . |