|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed sliced roast beef in hot tray between 126F-137F other hot tray was holding at 137F throughout. For the tray below 135F PIC stated that the tray had been in HH for 1 Hour. -CDI- PIC moved the tray into the oven and reheated the roast beef to above 165F before placing back onto HH. Ensure that all foods on HH are maintained at 135F or above. REPEAT
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 . |
|
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 tomatoes, caramelized onions, and gyro above 41F in the make station unit. PIC stated that the foods went into the unit this morning at approximately 10:00 PM. -CDI- PIC moved foods above 41F to WIC to cool down, foods cooled by end of the inspection.
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 . |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed 4 wet stacked metal containers. Ensure that all equipment properly air dries prior to being stacked together. |