|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked shrimp on serving line at 70F, cooked sesame noodles, raw chicken, and cucumber tomato salad in RIC between 42F-47F, with the unit in defrost. CDI- PIC labels shrimp for 4 hour TPHC, and all items in RIC return to <41F within the hour. PIC calls servicer who will come and adjust defrost settings ASAP. REPEAT. (-3)
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 . |
|
23
|
1.50
|
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 sautéed mushrooms inside RIC without date mark. CDI- PIC disposes of mushrooms.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed 4 bottles of expired chipotle ranch inside lowboy. CDI- PIC voluntarily disposes. (-1.5) |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed overfilled RIC with foods not able to maintain at 41F during defrost cycle. 10 day VR required. (-0) |