|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Package of salami in upright cooler measured 47F. Milk pitchers in self-service area measured 45-55F. Ricotta cheese in top of sandwich cooler measured 43F. TCS foods in cold holding shall measure 41F or less. CDI - Salami discarded. Milk was discarded at end of breakfast at 9:30AM. Ricotta cheese moved to freezer to cool down. GM e-mailed TPHC form to use for milks held in self-service area. REPEAT
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 |
3-501.18 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 Chicken, quinoa, rice, falafel, and pork all had 10-28 and 10-26 as prep dates in reach-in cooler. Corn was past 7 days in drawer cooler (10-28). TCS ready-to-eat foods must be used or discarded within 7 days of preparation. CDI - PIC discarded items.
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 . |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Some large containers of food observed on floor in walk-in cooler. Store food at least 6 inches off the floor. REPEAT |