|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed multiple items in lowboy cooler above 41F (see temperature chart). Observed ambient temperature of unit at 48F. PIC stated no temperature checks were conducted this morning. -PIC voluntarily discarded all items above 41F (spinach and bacon quiche, spinach quiche, French toast bake, ham and cheese croissants, whole milk, half and half milk, cold foam cream, fat free milk). Some items in lowboy were observed at or below 41F. PIC relocated items at or below 41F (whole milk, fat free milk) to a functioning lowboy cooler. -PIC manually adjusted temperature of lowboy. Facility will not cold holding in lowboy until it is fully repaired and properly cold holds at or below 41F. Facility may remain open due to sufficient cold holding space in other lowboys and reach-in-coolers. -3 day verification required- EHS will follow up.
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)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P- Observed ham and cheese croissants in lowboy unit, after being held on TPHC for 4 hours yesterday. Food held on TPHC must be discarded after the TPHC time is ended. Food held on TPHC may not be cooled down and used for later service. -CDI- PIC voluntarily discarded the ham and cheese croissant from TPHC yesterday. PIC and EHS discussed proper usage of TPHC procedures. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. -Observed food employee without hair restraint. Food handlers must wear head covering (hat, headband, etc) to cover hair. |