|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed a plate of 4 egg patties to be at temperatures of 75-83F in the left overhead microwave. PIC stated they had forgotten they reheated them earlier for orders and were accidentally left in the microwave.
CDI - PIC voluntarily discarded.
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
|
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 insert containers of prepared chicken, smoked salmon, and sliced tomatoes to be at temperatures of 45-59F in the opentop refrigerator. Employees stated having preparing the items within the last hour as they were the last items to be prepared today. REPEAT.
CDI - All items moved to the WIC to rapidly cool.
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 . |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed the wiping cloth bucket beneath the espresso machine at the front counter to be testing at 0ppm of quaternary ammonia.
CDI - PIC emptied and refilled bucket with 150ppm solution. |