|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed beef tenderloin, steak filets and lamb cold holding in the display case at temperatures above 41F. Per conversation with PIC, temperatures of food were observed fewer than 4 hours prior and were last seen at 41F and below. Ambient temperature of the display case was 41F. CDI- PIC moved items out of temperature into the WIC to cool back down to 41F.
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 . |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed food employee actively washing dishes in the 3 compartment sink with the water temperature at 70F. CDI- Food employee added more hot water and continued ware washing with the water temperature at 120F. |