|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Almond Milk and Oat Milk held in Cold Hold well in Make Table above 41F, see temp chart for details. *CDI - PIC voluntarily discarded items and replaced them with new product at 41F or below. PIC stated both items are normally gone within 3-4 hours at most on a slow day. EHS discussed possibility of using TPHC for Milk items on the make line. PIC will discuss TPHC further with higher ups. EHS provided written TPHC procedures in case establishment decides to utilize TPHC moving forward.
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 . |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. *Observed - Both gaskets on 2 Door Lowboy tearing at the corners. |