|
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 frozen chicken nuggets on metal sheet pan at 58F and 60F upon arrival that were not planned on being cooked until 12-12:30, per PIC and 1% milk on top stack in fully open milk cooler that was at 43F. CDI-PIC moved milk to WIC and chicken nuggets to WIF. EHS spoke with PIC about having one stack of milk crates in front most section of milk cooler to ensure 41F and below.
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 |
No |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed hot held foods on serving line and in hot cabinet on time without written procedures. Facility records time that hot held items are taken out of oven on temperature sheet and are discarded after 4 hours, per PIC. VR within 10 days for written TPHC procedures for all hot held items.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |