|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed Hot holding of chicken filet sandwiches in a HH cabinet between 117-120F. PIC stated they should not have been put in the HH cabinet on cold buns. The chicken sandwiches were removed from oven and added into the HH cabinet 30 minutes prior. EHS stated that the sandwiches could be reheated back up to 165F or discarded due to the time frame of being out of temperature. -CDI- PIC voluntarily discarded the chicken sandwiches.
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
|
Non-food contact surfaces clean |
No |
No
|
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 several water pitchers with sticker residue present on the exterior non food contact portion of them. PIC stated that water pitchers are rarely used. |