|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed grilled chicken, queso, and marinara sauce holding below 135F. Observed grilled chicken sitting at room temperature. Observed queso and marinara in steam well. -CDI- Food employee reheated all items to 165F. Observed grilled chicken reheated on the grill. EHS observed water level in steam well too low, where water was not touching the bottom of the metal containers. Food employee added more water to steam well to raise temperature of queso and marinara.
-REPEAT-
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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed all TCS items in WIC above 41F (see temperature chart and product disposition). Observed ambient temperature of WIC at 44F. PIC voluntarily discarded all TCS foods stored in WIC for over 4 hours (turkey, ham, capicola, salami, pepperoni, provolone, white cheddar cheese, American cheese, sour cream, pesto, buttermilk, whole milk, ranch, blue cheese, raw chicken, raw bacon, cooked chicken wings, cooked brisket, raw eggs, mozzarella, grilled mushrooms). PIC stated US Foods truck delivered food less than 30 minutes prior to EHS arrival. PIC relocated TCS foods that were delivered on truck (provolone, raw chicken, ice cream mixture, raw bacon) to WIF for rapid cooling and temporary cold holding, until WIC is repaired. -PIC called for WIC repair. PIC stated WIC will be repaired today. -Facility voluntarily closed. Facility can reopen when WIC is repaired and maintains food at or below 41F. PIC must contact EHS when WIC is repaired, prior to reopening. -3 day verification visit required-
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 |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) - Observed cooked brisket held past its 7-day maximum timeframe (cook date of 7/16). -CDI- Food employee voluntarily discarded brisket.
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
|
0
|
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 squeeze bottles and spice containers without labels. All containers must have label with the name of the food. |