|
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 Saffron and turmeric butter under heat lamp measured 108F. TCS foods in hot holding shall measure at least 135F. CDI - Butter heated to above 165F. 0 pts.
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 . |
|
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 Zaalouk, cooked okra, crab, whipped feta, stracciatella, and red scrug measured 44-50F in sandwich cooler. TCS foods in cold holding shall measure 41F or less. PIC stated items were in cooler for less than 2 hours so EHS allowed him to move warm TCS foods to walk-in cooler to cool down. VR - Verification required within 3 days to check cooler temperature. Establishment will use TPHC for TCS foods in the unit until it is verified as functioning properly. // Also, container of lobna held beside grill out of temperature control at 68F. Garlic in oil also sitting out of temperature control at 70F. CDI - Establishment must keep these items below 41F or use TPHC and have written procedures. PIC discarded garlic in oil and will use TPHC for the lobna as it was prepared at 4PM today. // Cart for Milkbread in walk in cooler had TCS foods that were above 41F (cooked mushrooms, ham, turkey). Items were 47-50F. CDI - PIC moved items to freezer to rapidly cool. 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 . |
|
29
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
Yes
|
No |
8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf 1 ROP portion of flank steak did not have date and time on package. CDI - Steak discarded. Different from last inspection so kept at half credit. REPEAT |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Zaalouk containers in walk-in cooler measured 52-54F and were cooling with tight fitting lids on the containers. Leave cooling TCS foods loosely covered or uncovered. Also, crab in sandwich cooler drawer measured 48-52F. PIC stated items were was prepared around 3pm. Use freezer or walk-in cooler to cool TCS foods after preparation. Do not cool TCS foods in sandwich coolers. CDI - Zaalouk uncovered to continue cooling, and the crab was moved to walk-in cooler to continue cooling.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |