|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed at customer grab&go 80%-20% ground beef (6), 73%-27% ground beef (8), NY strip steak (3), and beef ribeye steak (3) above 41F. See Temp Chart. CDI - PIC voluntarily discarded food which were prepared yesterday. PIC will place workorder to ensure equipment is accurately functioning.
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 . |
|
36
|
0
|
Thermometers provided & accurate |
Yes |
No
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed PIC's thermometer not turning on. PIC obtained another thermometer. EHS educated PIC on using the thin probe part and not the infrared portion for temperature checking of TCS foods. |