|
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, pasta salad, cucumber-tomatoes above 41F in cold makeline (see temp chart) and being held by an ice bath without refrigerated equipment. CDI-PIC voluntarily discarded items. Facility used TPHC for cold makeline items in the past and will return to using TPHC and had procedures posted.
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 . |
|
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 one cut gasket on RIF door by fryer. |