|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed several items cold holding above 41F. Observed some units above 41F. Refer to temperature chart. Per PIC, items had been placed into units about 30 minutes ago. -CDI- PIC placed opened milks above 41F on TPHC and placed other milks in other cold holding units. PIC to use TPHC until units have been repaired. **3 DAY VERIFICATION REQUIRED** **REPEAT** -3-
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
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed ice buildup on back of lowboy unit. Repair. -0- |
|
50
|
0.50
|
Hot & cold water available; adequate pressure |
No |
No
|
No |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands. -Pf- Observed hot water at 3-comp sink at 98F. Per PIC, water heater was replaced a few months ago. **10 DAY VERIFICATION REQUIRED** **SUBMIT SPEC SHEETS TO EHS TO DETERMINE HOT WATER CALCULATION** -0.5- |