|
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 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 . Observed 3 to go containers of broccoli salad and 1 container of pasta salad being held in RIC above 41F. See temp chart. CDI: PIC removed lids from to go containers and placed broccoli salad and pasta salad in another RI cooler to rapidly cool. |
|
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 Observed shredded cheese and cut lettuce being held on TPHC at prep counter with no time marked to indicate when 4 hour period has elapsed. CDI: PIC voluntarily discarded cheese and lettuce was labeled with start and discard time. |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed several employees handling food and clean equipment and utensils without the use of hair restraints. Use hair restraints to prevent hair from contaminating exposed food, equipment and utensils. |