|
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 one pan of black beans at 127F-130F in hot holding cabinet. CDI-PIC reheated pan to above 165F, all other hot holding items were above 135F. REPEAT, but points not escalated due to one item out for HH.
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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed WIC with TCS foods including cooked pork, shredded cheese, shredded lettuce, and salsa above 41F (see temp chart) and ambient air at 43F. PIC called for onsite maintenance to repair unit. All items moved to WIF to cool including items prepped within the last hour, maintenance arrived during end of inspection. VR within 3 days.
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 . |