|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed compliance with hot holding with exception of pre-cooked buffalo wings temping between 108-126 F at the hot bar. PIC stated that the items had been hot holding for 20 minutes. Employee who prepared goods states that the temperatures may have changed due to adding buffalo sauce which comes from the refrigerator. CDI - Wings re-heated > 135 F. -0-
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. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed packages of cooked 4 pc chicken in front area of grab & go case with temperatures above 41 F. Refer to temperature chart. Food items in back of grab & go case were < 41 F and ambient temperature read at 37 F. Employee stated products were put into cold holding prior to inspection. CDI - All foods > 41 F transferred to walk-in freezer to rapidly cool to < 41 F. -3-
For more information, please visit: http://meck.co/FoodSafety 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. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. - P. For more information on date marking please visit: http://meck.co/FoodSafety. Observed ham held past 7 day requirement and chicken without date marking inside of display case. Employee present stated that the ham with yesterday’s date was a product made for a customer yesterday and also stated that the chicken was from 9/30. CDI - Food items date marked. -0- |
|
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 damaged gaskets on doors of large oven used for rotisserie chicken. Repair. -0- |