|
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 containers of queso in front prep line and to go prep line both holding under 135F during inspection. Employee stated they had been in the steam wells for about an hour and a half. Observed grilled chicken in Steamwell maintaining 120F during inspection. CDI - Employee reheated both containers of queso to over 165F before placing back into hot holding. Chicken was placed back on the grill to reheat to over 165F.
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 . |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies flying around kitchen during inspection. More frequent pest control may be needed. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple pans stored as clean stacked together while wet. CDI - PIC separated pans to allow them to air dry. |