|
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 portioned cups of ranch and tzatziki in the front low reach-in cooler above 41F. Observed cups stacked high in cooler above 41F, while cups positioned lower in cooler were properly cold holding at or below 41F. Observed ambient temperature of cooler at 36F. -CDI- PIC reduced level of stacking portioned cups in cooler and moved top-level cups (above 41F) to WIC to be rapidly cooled. Ensure cups are not over-stacked to prevent temperatures rising above 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 . |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. -Observed box of food stored directly on the floor in the walk-in freezer (WIF). Raise food off the floor. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. -Observed broken bottom shelf in walk-in freezer. Repair shelf. |