|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Products in flip top cooler # 1 recorded above 41F. Facility has struggled with this cooler and maintaining temp. Products discarded and call placed for repair. Facility will use deep ice baths for holding products until repaired. VR. 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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf.
No written procedures on site for sushi rice. CDI - Written procedures provided and filled out on site. Further, sushi rice was recorded being kept for 6 hours. Hold for 4 hours only. Further, sushi rice from yesterday was not discarded. CDI - Discarded.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta.
Some oil bottles not labeled. Label and keep labeled. |