|
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- Observed prep unit including prep top 1 and lowboy 1 with 2 foods above 41F. General Tso’s Chicken was is prep top 1 at 42F-46F, PIC stated that chicken was taken from the WIC approximately 30 minutes prior to being added to the prep unit. EHS notes that the chicken was over filled in the metal pan. -CDI- PIC moved the chicken container into the WIC and lowered the contents to below the fill line. Chicken cooled to 41F by the end of the inspection.
Observed raw chicken skewers in the lowboy unit at 42F-43F. PIC noted that the chicken should be cold. -CDI- Raw chicken skewers were moved to the WIC to cooldown. Raw chicken skewers cooled to 41F by the end of the inspection.
EHS notes all other foods in the prep unit were 41F or below.
Ensure that cold holding food is maintained at 41F or below.
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 . |
|
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- Observed chicken on TPHC without the food labeled or time recorded at the start of the inspection. PIC wrote down the start time after the EHS asked about the recorded TPHC initial/discard times. EHS notes that EHS and PIC discussed TPHC procedures and discussed best ways for the facility to remain in compliance for TPHC moving forward. EHS also notes that facility has added garlic and oil mix at the wok station to there TPHC and has been discarding 4 hours after being removed from refrigeration if not all used up by then. Garlic and Oil start and discard times were not present. Ensure that all start and discard times are recorded for TPHC for both the wings and the garlic and oil.
-CDI- Times for discard were properly recorded and set for discard 4 hours after time started. |