|
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: Meatball in warmer for reheating only reached 83.0 F and sauce 120.0 F after more than 2 hours of reheating process. PIC voluntarily discarded. |
|
23
|
1.50
|
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 : House-rendered tallow dated 2/11. CDI- discarded voluntarily.
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Portioned pulled chicken and Alfredo sauce dated 2/20 in WIC. Chicken was cooked 2/17. Train staff on compliant date marking for prepared foods portioned for customer grab n go. Use by date can not exceed 6 calendar days from date of earliest prep unless food is frozen for a period of time prior to placing in grab n go. In this case, chicken Alfredo should be date marked from 2/17 as prep date. CDI- allowed to change date marking for prepared from 2/20 to 2/17.
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 . |
|
29
|
2
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
Yes
|
No |
8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf: Frozen beef sirloin caps in vacuum and dated 1/22 as pack date on label were not accounted for on Vac Pack log. Frozen ground pork dated 1/4 as packed date on label could not be accounted for on vac pack log. Ensure procedures in the approved plan are followed. Discussion with PIC about records review. |