|
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 various mixes for the pupusa left out on the prep table at 64F. See temperature chart. CDI PIC did not know how long they had been out so she voluntarily discarded the mixes. Also observed lettuce and diced tomatoes in the prep top above 41F. PIC stated they had been in the unit for 2 hours. CDI PIC put them in the freezer and cooled down to 40F.
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 . |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
No |
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed facility offers eggs undercooked and does not have a consumer advisory on the menu. VR Needed 6-15-25 |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 3 wet wiping cloths on prep units. CDI PIC put them in sanitizer bucket. |