|
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 Multiple items were holding above 41F that were prepped and placed in containers then in Tall RIC 2 hours prior at commissary. CDI. Items that did not need cooling (bread) were moved out of tall RIC and items above 41F were placed on top rack with lids off to facilitate rapid cooling. Tall RIC temperature is holding below 41F. Observed cooling at appropriate rate before finish of inspection.
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 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 cooked beef in cold drawer that was made day prior. CDI. PIC date marked item.
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 . |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
No |
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed beans at 54 degrees that was cooked at 3 pm today partitioned out in metal container in tall RIC. PIC said they started cooling it down at commissary but are still in the process of cooling it down. EHS explained they are not allowed to cool due to lack of cooling equipment and space. CDI-PIC took lid off item and moved to top rack to facilitate rapid cooling. Repeat |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no head covering on food employees. |