|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed reach in prep unit that was holding TCS items above 41F. Ambient thermometer states 38F but items are at 43F and above. CDI items discarded or moved to walk in. Verification required. Temperatures reflected in Temp chart. Observed reach in unit where the door pops open when slamed shut and causing temperature increase due to lack of door closure and causing potato salad and butter to hold above 41F. CDI door closed and items placed in walk in for cooling.
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 . |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
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 hummus, roasted cauliflower, goat cheese, salami, milk, queso mozzerella, and almond milk not dated. CDI items dated or discarded. Observed rice (3/27), raspberry whip cream (3/25), and rehydrated mushrooms (3/27) held past 7 days. CDI items discarded. Repeat.
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 . |