|
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 Cheese slices in the prep top unit above 41F. PIC stated that the cheese slices were taken out and used to make sandwiches. PIC stated that all cheese were used to make sandwiches except pepper jack. Pepper jack was also above 41F. All other foods in the prep top/lowboy were 41F or below.
-CDI- PIC voluntarily discarded the cheeses 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 . |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a domestic use beverage cooler being used to hold individually packaged coleslaw cups present on the cabinet outside of the kitchen area. Coleslaw was held at 40F.
PIC stated that the facility would stop using the fridge for TCS foods and would replace with ANSI certified or equivalent equipment. |