|
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 Observed multiple items throughout facility holding above 41F (cut tomatoes, pico, cream cheese, shredded cheese, tomato based sauce). Ensure prepared items are fully cooled in WIC before placing on line. Ensure placement of TCS items near fans in equipment and as far from heat source as possible. Ensure holding liquid TCS items in plastic bottles are held inside RIC, will not hold cold or hot by storing bottles in containers in prep top or hot line. Or place on time. All items except tomato based sauce were temped and under 41F so were placed in WIC. Tomato based sauce was voluntarily discarded.
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)(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 Container of scrambled eggs and poached eggs were not marked with start or discard time. CDI Items were marked with start and discard time. |
|
42
|
0
|
Washing fruits & vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed avocado in service in prep top with sticker still adhered. CDI PIC facilitated avocado to be rewashed and sticker removed. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers stacked clean that were “wet nesting” allow to air dry completely before stacking. Repeat |