|
19
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P
hot held foods(rice,potatoes,meat sauce) must be reheated to 165 degrees prior to placement within the hot hold units.
cdi; rice returned to refrigeration. replaced with rice heated to 170+ degrees
potatoes discarded
meat sauce reheated to greater than 165 degrees |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
ready to eat foods requiring date marking must have the use by or expiration date.
cdi; dates changed fro prep date to use by(5/19/26 to 5/25/26
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness - Hair Restraints (C)
all employees handling foods are required to wear hair restraint. |