|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed queso hot holding at 121 F at flat top grill station. CDI - Product commerically re-heated to > 135 F. -0-
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed various TCS foods to be > 41 F inside reach-in unit below prep top. Refer to temperature chart for details. Upon further investigation, it was discovered that the unit was unable to maintain products < 41 F. PIC and employee present confirmed that several items were placed into unit prior to inspection. CDI - Items from this morning were transferred to the walk-in cooler and other items voluntarily discarded. Staff instructed to discontinue use of unit until repairs are completed.***3-DAY VERIFICATION REQUIRED. -1.5-
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU 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 |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed both sides of scored cutting board heavy scored at steam table station. Resurface or replace. -0.5- |