|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed hard boiled eggs at 46F and fully cooked scrambled eggs at 55F in 2 door RI. All other items were 41F or below(yogurt and milks) PIC arrived at 5:30am and RI was working properly and showed EHS temperatures of items when they were taken out of cooler to be placed on TPHC at 6:30am. Temperature gauge showed 40F, but when door was opened, it would shoot up to 50F. EHS had all items in RI moved to second 2 door RI and all items quickly cooled. PIC called maintenance who arrived while EHS was typing to work on 2 door RI cooler. Ambient temperature was still at 53F (doors were opened due to repairs occurring so proper ambient temperature was difficult to obtain) Cooler is completely empty.
3 DAY VERIFICATION REQUIRED
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
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed microwave oven with cracking interior surfaces. Repair or replace. |