|
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 products at salad bar holding above 41F, see temperature chart. EHS checked ambient temperature of unit, unit is holding around 35-37F and has proper air flow. Through discussion with PIC, PIC believes that employees may be taking too much time during prep process, produce prep room has been hot lately and products may be left out in ambient temp for too long before being carted to salad bar area. EHS suggests limiting time product is in room temperature air to avoid temp issues at salad bar. CDI- products pulled from salad bar, chilled in walk in cooler and put back into salad bar. REPEAT.
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 gasket on produce walk in with damage, splitting at seal. Observed fan inside walk in cooler that is leaking water into a drip basin. PIC stated work order was placed for this earlier today. |