|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed protein milk in lowboy cooler above 41F and whipping cream in Stand Up RIC above 41F. PIC stated that the amount of time the 2 foods have been out of temperature is unknown. -CDI- PIC voluntarily discarded out of temperatures foods.
Ensure that all TCS foods are maintained at 41F or below.
EHS coached PIC to be mindful on low long TCS foods are remaining out of refrigeration while facility is making drinks.
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P-
Observed TPHC coffee creamer for patron use marked with time stickers indicating 5:50 am - 9:50 am. EHS noted the time was 11:08 am at the time of the observation. TPHC creamers were over 1 hour past discard time. -CDI- PIC voluntarily discarded coffee creamers. |