|
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 1 container of ham measured 44-45F in reach-in cooler. TCS foods in cold holding shall measure 41F or less. CDI - PIC discarded ham. 0 pts.
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Salmon held using TPHC was not logged in TPHC log. Ensure staff put all TCS foods held using TPHC in the log with the time it began TPHC. CDI - PIC added it to log. |
|
32
|
1
|
Variance obtained for specialized processing methods |
Yes |
No
|
No |
8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Establishment had cooked mushrooms that were put in vinegar solution and held in walk-in cooler since May. Acidification to preserve TCS foods must be approved by the regulatory authority. Variance and HACCP plan is required. CDI - PIC educated and he discarded mushrooms.
For more information on how to request a variance please visit: http://meck.co/FoodSafety |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Dish machine is waiting to be repaired. Establishment is washing utensils at 3-compartment sink until it is repaired. 0 pts. |