|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P-
*Observed - At Sammy Hagars, Cooked Veggies, Sausage and Ranch above 41F in Fry Station Lowboy. *CDI - PIC voluntarily discarded all items.
*Observed - At GAB, Smoked Salmon, Sliced Cheese and Sliced Ham above 41F at Main Flip Top Unit. *CDI - PIC voluntarily discarded all items.
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 |
Yes
|
No |
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P-
*Observed - All items at Hot Expo Flip Top Unit held on TPHC with labels showing 2:30PM start time but food items are above 41F. PIC stated items have not been replaced yet. *CDI - PIC voluntarily discarded all items.
*Observed - Guacamole with discard time of 1:46PM still stored in Fry Station Flip Top at 2:49PM. *CDI - PIC voluntarily discarded item.
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. -Pf- *Observed - Cooked Wings held on TPHC without label to indicate start time. *CDI - PIC voluntarily discarded item. |