|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed two containers of spicy tuna rolls being held in sushi grab and go case and a container of pizza sauce being held in pizza flip top cooler both above 41F. See temp chart. CDI: PIC voluntarily discarded sushi and placed pizza sauce in walk in cooler to rapidly cool as it was placed in prep cooler 10 minutes prior. REPEAT. Points reduced to half due to improvement since previous inspection. |
|
24
|
0
|
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 food being held on Asian bar without a time marked to indicate when the 4 hour period has elapsed. CDI: PIC marked food with start and end time as it was placed at self serve bar at 9am. |