|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salad bar holding multiple TCS items above 41F. PIC stated that he has been using ice under the products because the unit is waiting on a part to come in for repair. EHS observed small amount of ice in salad bar wells and not enough to keep foods at 41F or below. Products had been out at salad bar for around an hour. CDI: PIC took products to cool down and more ice will be added to wells to ensure food is kept cold during service. If this cannot be conducted successfully then emergency TPHC will be put into effect.
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 |
4-501.11 Maintain equipment in good repair. Observed salad bar not functioning properly and unable to keep TCS foods at 41F or below. PIC stated that they are waiting on a part to repair it. EHS observed temperatures at unit between 45F-75F. Verification visit required within 10 days to ensure compliance and verify repairs. |