|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed pork shoulder and pork butt below 135F in a hot cabinet. PIC stated that foods in the hot cabinet are on hot holding with the intention of 135F and once removed are then placed on TPHC. PIC and food employee stated that the porks were RH within the last hour. -CDI- Pork was reheated to 165F and placed back onto to HH.
Ensure Hot holding Temps at 135F or higher.
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
|
2
|
Food properly labeled: original container |
Yes |
Yes
|
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 shaker of oregano and shaker of salt with no labeling present. Ensure all working containers of food are properly labeled.
-CDI- Labeled. |