|
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 multiple foods under 135F on the hot bar. Foods included boneless chicken, potato gratin, and chicken wings. Water of the steam well was holding at 111F-124F depending on the portion of the steam well. EHS observed final cooking of products 30 minutes prior to going onto hot holding. PIC was able to increase steam well water to 154-171. -CDI- PIC pulled all out of temperature foods off of the steam well and reheated properly to 165F in oven before placing back onto steam well to hot holding. EHS recommends monitoring steam well temperature prior to placing foods on Hot holding moving forward.
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 . |
|
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 sushi in grab and go container of sushi case above 41F. Sushi food employee stated that all sushi was prepped 2.5-3 hours prior. -CDI- Sushi food employee came out to floor with EHS and took temperatures with EHS, all sushi above 41F was placed into WIF for rapid cooling. -REPEAT-
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 . |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed buildup of mold growth on the condenser of the WIC. Ensure cleaning procedures performed to minimize food exposure. |