|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed two (2) pans reheated cooked sausages holding at temperatures below 135 in unplugged hot holding unit. Per conversation with PIC, sausages had been removed from standing RIC and reheated approximately 30 minutes prior, upon arrival to point of sales. CDI - PIC reheated pans of sausage to above 165F using grill and set sausages in steamwell after plugging it in.
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
|
0
|
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 five (5) portions of TCS, non date mark exempt food in standing RIC (cooked sausages, sliced ham, fried eggs, two pans of lettuce) with no date marks. Per conversation with PIC, these portions had been prepared in commissary from date marked portions and were to be used within a 24 hour service period. CDI - EHS affixed date labels to undated TCS food containers. Utilize date marks for food that is to be held for greater than 24 hours.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
37
|
0
|
Food properly labeled: original container |
Yes |
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 one (1) squirt bottle of hot sauce with no labeling. CDI - EHS affixed label to bottle. Label working containers of food. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one (1) wet cloth stored at grill shelf. CDI - PIC placed wet wiping cloth in dry red bucket and set on the ground to be laundered at commissary. Hold in use wiping cloths in concentrated sanitizer between uses. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed one (1) stack of single service articles (to go trays) at above register shelving with exposed food contact surfaces. CDI - PIC inverted single service articles to prevent potential contamination. |