|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF: Food employee (1 out of 2) not sure of reportable illnesses. CDI- PIC had employee sign and review approved Employee Health Policy. |
|
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 : Pulled pork pulled from cold holding at 8:30 am was 59.0 F and not yet in process. Scooped pork portions 63.0 F after finish of portioning process sitting at room temp. TCS food may come up above 41.0 F while in-process. If not in process it is considered holding. CDI- pork moved into freezer to wait further processing.
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 . |