|
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 yogurt parfait, cut honey dew melon, and cut water melon on a speed rack and in the WIC above 41F. Also observed wedge salad and cut lettuce on the salad bar above 41F. PIC stated that these salad and wedge salad was prepped at 10 am today. PIC stated that these were cut yesterday. CDI: PIC put the wedge salad and the cut lettuce on 6 hr TPHC and the PIC voluntarily discarded all parfaits, cut honey dew melon, and watermelon. Repeat
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
|
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 has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C)
Observed an open container of imitation crab meat dated with the manufactured date of 5/2/26 instead of the 7 day date mark. CDI PIC voluntarily discarded.
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 . |