|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed a condiment bottle of togarashi mayo (made with fresh garlic and oil) to be stored in an insert container in the cookline opentop refrigerator with the top half of the bottle sticking above the refrigeration line in the insert containers. Condiment was observed at temperatures of 43-49F. PIC stated that they had just replaced the bottle in the opentop after their lunch rush and that it had not been in the unit for longer than an hour. REPEAT. Improvements from previous inspection, no escalation in points.
CDI - Moved to WIC to rapidly cool. PIC informed to the keep the condiment in the lowboy portion of the cooler during service hours to ensure all portions of the product remain below 41F.
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 . |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed multiple stacks of pans wet nested on the clean dish rack.
CDI - PIC unstacked pans and aligned them properly to allow for air drying. |