|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P EHS observed chicken burritos in hot box under 135F (see temp chart). PIC showed EHS temperature log. Temperatures taken at 8:45 detailed chicken for burritos were observed at 190F. PIC stated the burritos were prepared today by wrapping cold/hot ingredients to then be held in hot box prior to taking to the cafe upstairs for lunch service. PIC stated time begins when the food is taken from hot box to be sent upstairs. EHS advised that during this time(prior to placing on time) the burritos would need to be held at 135F or above, or time would need to be documented. PIC stated that would hinder operation due to lunch prep being conducted earlier in the day. 4-hours from that point would not last the full service. EHS advised to either keep items hot and monitor temperatures prior to placing on time, or beginning time earlier to account for time in between service. CDI- PIC reheated burritos in oven to 165F. EHS observed burritos at 165 within 15 minutes. (1.5)
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 . |
|
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. EHS observed gasket of WIC soiled with black residue. EHS advised to increase cleaning frequency to avoid accumulation. (0) |