|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Multiple TCS foods in multiple units recorded out of temp. Majority of foods were in main back flip top cooler and grab and go cooler.
CDI- Majority of foods placed on TPHC for a discard time of 3:00 as the foods were placed out at 11:00. Repair called for coolers. Facility will use TPHC for all coolers until repaired.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf
Time was not logged for burgers, CDI - Time for burgers logged. REPEAT, Improvement noted, Points not escalated. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P
Quat in bucket recorded too strong. CDI - Diluted with water. |