|
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 puree chicken hot holding at 117F. CDI, TCS food item reheated to 165F. -General comment.
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
|
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 deli sandwiches containing sliced deli meat, cut lettuce and tomato’s cold holding at 58F. CDI, TCS food item placed under refrigeration to rapidly chill.
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
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain Equipment in Good Repair. Observed dish machine not operating properly at the time of inspection. Facility has an adequate three-compartment sink available for manual warewashing and has also been utilizing the Asbury Kitchen 1 dish machine to properly clean and sanitize dishes. Per PIC, the necessary replacement part has been ordered, and the facility is awaiting its arrival to complete repairs to the dish machine. -General comment. |