|
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 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 guacamole and cut cantaloupe holding above 41F in grab and go cooler. See temp chart. CDI: PIC stated unit was most likely in defrost mode as their store temperature monitoring system was not triggered and unit was in temp less than 4 hours ago. PIC moved all containers of guacamole and cut melon to blast chiller to rapidly cool, and stated they would place an ambient temp thermometer in unit to ensure unit was holding at proper temp before placing TCS items back. Follow up temps of items placed in blast chiller were not taken, EHS satisfied items would rapidly cool in time to meet cooling parameters. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 2 containers of cut watermelon on shelf in back prep room without date marks. CDI: PIC voluntarily discarded items as she was unsure of prep date. |