|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed numerous chubs of meat and blocks of cheese above 41F. PIC stated the items were from preparation in the morning and placed back in the cooler for cold holding. All items found out of temp in the deli case were being held on top shelving of reach in cooler. Shredded lettuce was also found in the make tables above 41F. These items were also prepped this morning and placed in the make table for cold holding. CDI- Items were placed in WIC to cool quickly before being placed back in cold holding.
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 . |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed flour for fried chicken unlabeled. CDI-PIC labeled container. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed numerous sheet pans and a couple pans being wet nested in dish area. |