|
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 french fries on service line holding below 135F during inspection. See temperature chart. Fries were covered with a piece of parchment paper that had curled back, allowing cold air to reach the product. Employee additionally stated steamwell was not turned up high enough.
CDI - Fries reheated to 168F before being placed back on line. REHS recommended adding a metal lid over the parchment paper to ensure the product stays fully covered while in holding, or opting to hold fries on time in the future.
0 pts.
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
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed RIC on main line displaying a temperature of 51F during inspection. PIC stated unit has not been holding proper temperatures, and is currently out of service. REHS reiterated that adding insulation or an air gap between RIC and adjacent hot cabinet may help increase unit’s performance. Observed dish machine in disrepair and out of service during inspection. PIC stated they are waiting for a replacement motor. Facility utilizes single use items for student service, and is utilizing three compartment sink to w/r/s all multiuse equipment. Repair and/or replacement necessary.
0.5 pts. |