|
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 - Observed roast beef held on slicer between 117-124 degrees F. PIC showed EHS an SOP showing roast beef shall be hot held on slicer at 138 degrees F or greater and discard if roast beef is below 130 degrees F. CDI, roast beef voluntarily discarded. Observed French fries hot held at 101 degrees F. CDI, fries voluntarily discarded .
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 . |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed black soil residues and debris accumulating on floor in kitchen. Repeat. |