|
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 chicken drummetts in warmers on serving lines 3 & 4 below 135F. Employee states that they were brought out about an hour ago. CDI PIC put them in the oven and reheated them to 165F. PIC put in a work order for these units because these are the two older units.
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 Caesar salads on serving lines and in the WIC above 41F. CDI PIC stated that they were prepared today and she had staff open the clam shells and put them in the freezer to cool down quickly. REPEAT |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer buckets on shelf with food trays and cups. CDI pic moved sanitizer buckets. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed handwashing sink in the dish room not working. |