|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 . Observed carrot cream sauce hot holding in hot holding unit on cook line at 104F. CDI: PIC stated carrot cream sauce had been placed in unit approx. 30 minutes prior. PIC reheated sauce to 178F and placed back in hot holding unit. |
|
23
|
0
|
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 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 . Observed a container of roasted carrots in prep RI unit date marked 6/21, one day past it’s expiration. Also observed a container of green beans date marked for 6/30. PIC stated all items are date marked with date of prep. Overall good date marking system was observed during inspection. CDI: PIC discarded carrots and corrected date mark to be 6/28 for green beans which PIC stated he prepared today. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several working bottles of oil on prep counter with no labels. CDI: PIC labeled bottles. |