|
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 -Observed portioned bags of cooked chicken wings above 41F in prep top. Chicken wings were stacked high, above the fill line. Bags of chicken at the bottom of the tray were properly cold holding below 41F. All other TCS foods in unit were properly cold holding at or below 41F. -CDI- PIC stated chicken wings were portioned and placed into cooler this morning approximately 2 hours ago. PIC moved chicken wings to freezer for rapid cooling. -Do not over-stack bags of chicken wings in prep top.
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
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
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 The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C)
-Observed portioned bags of macaroni pasta held past its 7-day shelf life (cook date of 5/5). -CDI- PIC voluntarily discarded the macaroni.
-Observed portioned bags of cooked noodles without a date mark in the under-grill cold drawer. -CDI- PIC verified cook date of noodles by referencing large batch in WIC and properly added date mark (5/9).
REPEAT
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 . |
|
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. -Observed multiple containers of spices/seasonings without a label stating the common name of the food. Label all containers with the name of the food (salt, pepper, etc.). |