|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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. Observed pull pork, purée foods holding temperature in the hot box between 127F- 130F. CDI- PIC reheat the items above 165F and keep hot in the box while waiting to be served. - 0 pts- |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf)- Observed ham sandwich was prepared this morning and has a date 8/30 (tomorrow date), leftover pull pork from this morning has a date 8/28 (yesterday date). Ensure to put a correct date on items that was cooked and prepared for that specific date. CDI- EHS and PIC went over detail and discussed date marking system at the time of inspection.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P 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. - Observed tomato paste dated 8/22-10/22. All ready to eat foods including can foods (once opened) can be stored with time temperature control up to 7 days. Day 1 starting when cooked/prepared/opened and keep up to date 7 (day expired). CDI- PIC volunteer to discard item at the time of inspection -1.5 pts- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-202.16 Nonfood-Contact Surfaces (C)- Observed soiled microwaves in all three communities. Need detail cleaning in and out of drawer. Keep clean. CDI- They get clean right away at the time of inspection. -0 pts- |