|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed multiple TCS foods in cold holding unit on make line above 41F. PIC knew when items were placed on make line from RIC. Observed cooked chicken in RIC at 43F. All other items in RIC were 41F or below. PIC did not know when chicken went above 41F. -CDI- PIC placed items on make table on TPHC for 6 hours, due to temperatures being below 70F. PIC voluntarily discarded the cooked chicken.
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
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
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- Observed multiple TCS foods lacking a date mark, held for 24 hours or with the intent of being held for over 24 hours (cubed tuna, salmon, cooked shrimp, cooked chicken, tofu, seaweed salad, cut cabbage, crab salad). -CDI- PIC knew when items were prepared and properly added date marks.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. -Observed rice scoop with handle directly in contact with rice. |