|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Tripe in walk-in cooler measured 47-48F. PIC stated that it was taken out of cooler this morning to thaw/portion. Also, rotisserie chicken and duck in reach-in cooler on line both measured 44F. TCS foods in cold holding shall measure 41F or less. CDI - PIC moved tripe to sheet pans to cool. Rotisserie chicken and duck were moved to freezer to cool. Both cooled to below 41F by end of inspection.
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
|
1.50
|
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 Turnip cake, egg filling, duck, chicken, and beef in walk-in cooler were missing date labels. TCS ready-to-eat foods must be labeled with prep date, and used or discarded within 7 days. CDI - PIC placed date labels on items.
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 . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Noodles held using TPHC were missing start time. TCS foods held using TPHC must be marked with the TPHC start time, and used or discarded within 4 hours. CDI - PIC placed start time on pan. |
|
35
|
1
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Steamed buns were thawing beside cooking equipment. TCS foods must be thawed under refrigeration, or under running water that measures 70F or less. CDI - PIC educated about thawing methods. REPEAT |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Stacks of metal pans and containers were stored as clean but were still wet. Allow utensils to adequately air dry before stacking. 0 pts. |