|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed cooked steak on make line at 115F and cooked cut chicken in HH box at 125F. PIC stated chicken was cooked less than one hour ago, cut on prep table, then placed in hot box for hot holding. Steak on make line was filled above fill line. -CDI- PIC placed cooked chicken and steak on TPHC with proper time stamp. PIC stirred steak and the temperature rose to 135F. PIC was advised to not fill steak over fill line to keep items above 135F.
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 . |
|
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 cut lettuce on make line at 52F. Lettuce was prepped less than one hour ago. Cold holding unit was not turned on. -CDI- PIC placed lettuce in WIC for rapid cooling and turned unit on.
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 . |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. -Observed multiple dishes wet stacked. -CDI- PIC separated dishes for proper air drying. |
|
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 buildup of food debris on interior of lowboy units. |