|
21
|
3
|
Proper hot holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed multiple food items on the Hot Bar including potatoes, chicken tenders, and chicken wings held below 135F. -CDI- PIC voluntarily discarded potatoes, PIC stated foods were placed on Hot Bar 20 minutes prior to EHS arrival. PIC reheated chicken back up to 165F and greater and placed back into Hot Holding. PIC also added more water to steam well at the Hot Bar and turned temperature dials to be hotter. -REPEAT VIOLATION- EHS will return for 3-DAY VERIFICATION. Upon arrival for verification EHS will also be issuing a risk control plan for hot holding.
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 . |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up of residue and debris present on the package and sealing equipment on the prep table directly adjacent to the deli case. EHS stated this equipment must be maintained as clean and free of residue and buildup. |