|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed diced tomatoes in balsamic dressing, Cole slaw, diced tomatoes, sliced roast beef, and mixed fruit in make units above 41F. PIC stated these items were being used out of refrigeration for cooking then placed back into WIC after use. PIC stated temperatures were not taken before placing back into unit. EHS advised to take temperatures of items that sit out of refrigeration due to preparation steps before placing in make units to ensure that the food is below 41F. CDI - PIC removed items from service and placed them in WIC to quickly cool. REPEAT. (3)
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 . |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed a scoop in a container of balsamic tomatoes with handle in direct contact with tomatoes. CDI - PIC removed scoop to be wash, rinsed, and sanitized before placing back in container. (0) |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board starting to chip and peel in areas on the cutting surface. CDI - PIC moved cutting board from service to be voluntarily discarded. (0) |