|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed chicken breast and vegteables hot held in hot box below 135 degrees F. CDI, items transferred to walk in cooler and freezer to initiate cooling process as PIC stated usually start cooling down around this time as it was towards the end of lunch. See temperature observation chart.
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
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-306.11 Protect food on display using shields, packaging, or other effective means. -P- Observed apples uncovered / unprotected on lunch line. CDI, apples relocated to under sneeze shield with tongs. EHS advised to keep under sneeze shield or store covered and wrapped in food grade plastic wrap to protect from contamination. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.15 Operate a warewashing machine in accordance with the data plate. Observed final rinse gauge not reachin'g temperature indicated on data plate. |