|
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 watermelon chunks, wedge salad, potato salad, chicken salad and crab salad above 41F in the salad bar. Per PIC, salad bar items were set out 1.5 hours prior to EHS taking temperatures. CDI-PIC removed all 3 food items above 41F to cool back down to 41F in WIC. EHS discussed with PIC about smaller portions in the shallower pans towards the front of the salad bar and the wedge salad pan as those were the foods that were out of temperature.
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
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed torn gasket on right side door of reach in cooler, cold holding temperatures not affected. |