|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several single serve cream cheese at 61F on counter top. Food employee stated that cream cheese has been out since 5am and EHS observed food employee heading to place them back into the reach in cooler. CDI-EHS provided education to food employee that single serve cream cheese must remain in cold holding at 41F or below or placed on 4 hour TPHC procedures and then discarded after 4 hours. Food employee voluntarily discarded cream cheese.
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 . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
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 a large container of boiled eggs without date marking. PIC stated boiled eggs were opened 3 days prior. CDI-PIC dated eggs from date opened 3 days ago.
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 . |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed facility using a high temperature dish machine but could not provide a high temperature dish plate or high temperature test strips for their dish machine. CDI-Facility found high temp thermometer at end of inspection. |