|
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 tray of prepared caesar salads cold holding above 41F inside RIC 1. PIC stated that the salads were no longer cooling, and recently moved into the reach-in cooler after employees checked the temps to ensure they had reached 41F or below.
CDI: PIC moved tray of caesar salads into the WIF to rapidly cool down, and EHS observed temperature of the salads dropped to 38F after 15 minutes.
All other TCS food items were observed at proper temps.
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 one set of stacked steamers located at the make line, out of order.
PIC stated he has a work order in to have it repaired. |