|
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 pan of onion sauce, pan of pico, and a pan of cooked potatoes cold holding above 41F inside the flip top portion of make table 1. PIC stated the lid was kept open prior to EHS's arrival to fulfill orders. All other TCS food items inside this unit were at proper temps.
CDI: PIC moved all above mentioned TCS food items into the WIF to rapidly cool down.
Observed pan of spinach sauce and a pan of marinated raw salmon cold holding above 41F inside the lowboy portion of make table 1. PIC stated both of these pans were taken out of the unit recently for an order.
CDI: PIC moved both pans of TCS food items into the WIF to rapidly cool down.
Observed large bustub full of cut romaine lettuce cold holding above 41F inside the lowboy portion of make table 2. PIC stated they had this bustub out to make a couple salads for an order.
CDI: PIC removed lid off of the bustub and moved into the WIC to rapidly cool down.
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 . |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed soiled gaskets inside cold holding units. Observed debris buildup on clean dish racks.
Increase cleaning frequency to prevent contamination. |