|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cheese sauce hot holding below 135F. PIC stated process is to reheat in water bath, then when reach appropriate temperature ( 135F for commercial reheat first reheat, 165 reheat every time after, within two hours), item is placed in hot well dispenser. CDI PIC stated item had been reheated at 10 am, item allowed to quickly reheat to 165F.
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 (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 no TPHC procedures for unsalted butter. CDI PIC filled out form. EHS discussed that if facility were to use commercially salted butter or margarine, item would not require holding at 135F and above or to be held on time for safety.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |