|
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 collard greens hot holding at temperatures between 121F and 123F at steam table. Greens were prepared day of inspection and are hot held at steam table for lunch service. CDI - Greens were placed on TPHC. Cooked greens kept in hot box at prep line temped at 166F. PIC has been advised to perform frequent temperature checks of hot holding equipment. 1.5 points-
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled container of breading mixture and unlabeled squeeze bottles at prep line. -0 points- |