|
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 fried chicken held on tray above wok station, below 135F. Food employee stated chicken was originally fried about an hour ago, then placed up above the wok to hold, and intended to be re-fried for immediate service when ordered by customer. -CDI- Food employee reheated chicken to 165F within 5 minutes for immediate service. Facility must either cold hold (41F or below) or hot hold (135F or above) fried chicken, not leave at room temperature (unless held on 4-hour TPHC).
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 . |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. -Observed containers of sauce stored directly on the floor in the WIC. Raise all food at least 6 inches above the floor.
REPEAT |