|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed cooked pasta and onions in grill lowboy above 41F. PIC stated temperatures are checked thirty minutes prior to every shift. PIC stated items in lowboy were temped at 10:30 and everything was under 41F. PIC stated due to the high temperature of the grill could have increased temperatures slightly. EHS advised to monitor low boy moving forward to ensure unit can adequately hold temperature through service. CDI- Pasta and onions were placed in blast chiller to quickly cool. (0)
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 has not been labeled, or if the label is incorrect. -P EHS observed numerous items on make line without proper dates. PIC stated some items are discarded at the end of the night but pointed out items on the line that are retained. EHS observed all items retained over night without date markings. PIC stated they are taken from items in WIC; EHS observed date markings in compliance inside WIC. EHS explained if the intent is to retain a TCS food longer than 24 hours, the items shall be dated prior to being placed in unit for storage. CDI - PIC was allowed to date items due to items in WIC being in compliance for date marking. PIC stated procedure will be changed and items will be dated prior to placing in make unit. (1.5)
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 . |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11(B)(2) Clean equipment and utensils shall be stored covered or inverted. EHS observed a few pans stored as clean stacked wet in dish area. EHS advised to stagger dishes to allow for adequate air drying. (0) |