|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed a tray of sliced tomatoes to be overfilled at the front counter sandwich opentop refrigerator with the top layers of tomatoes to be at temperatures of 44-46F. PIC stated that they had only just filled the sandwich opentop up within the last hour.
- Observed 3 chefs salads available in the grab and go case to be at a temperature of 45-47F. Unit had just finished its defrost cycle and PIC stated that he takes temperatures when as a part of his opening routine and the salads were in temperature at 6:45am. REPEAT.
CDI - All items moved to the blast chiller to rapidly cool.
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 |
No |
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 3 seasoning shakers of at the back kitchen area opentop refrigerator to not be labeled as to their contents. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. - Observed cleaned serving spoons and tongs to be stored hanging above the 3 compartment sink and directly in front of the sanitizer dispenser controls, resulting in staff touching/contaminating the food contact surfaces when going to use the sanitizer dispenser.
CDI - All utensils moved out of the front of the sanitizer dispenser so they cannot be contaminated. |