|
19
|
1.50
|
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 Observed macaroni and cheese reheated to less than 165F. CDI: Macaroni and cheese was placed back in the oven and allowed to reheat to 165F. |
|
23
|
0
|
Proper date marking & disposition |
No |
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 container of slaw in cooler drawer with no date mark. PIC stated it was from yesterday. CDI: Product dated. Overall facility has excellent date marking system.
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 . |
|
37
|
1
|
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 no label on squeeze bottle at the grill. PIC identified product as oil. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed gasket on cooler drawer damaged. Observed walk in cooler compressor leaking. |