|
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 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 a container of shrimp and a bag of cream cheese being held in cold prep room and 3 containers of sushi being held at grab and go cooler next to cafe in front of store all being held above 41F. See temp chart. CDI: PIC moved all items to WIC to rapidly cool as they had been in respective coolers for approx. 3 hours. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
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 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed a container holding multiple sauces including house made yum yum sauce in which date mark for container had an expiration date of 30 days. CDI: EHS educated PIC that house made yum yum sauce may only be kept for 7 days. PIC changed expiration date. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed a shaker containing a chili spice in which container was labeled sesame seeds. Correct label for chili spice. |