|
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 slaw cold holding in flip top unit at 44F. All other TCS foods were 41F or less. CDI - PIC used spoon to mix slaw. An internal temperature of 41F was achieved. PIC has been advised to conduct frequent temperature checks of flip top unit closest to grill and salamander. Residual heat from cooking equipment may affect cold holding temperatures of TCS foods in flip top unit. -0 points-
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 . |
|
37
|
0
|
Food properly labeled: original container |
Yes |
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 large bins of sugar and flour in dry storage area without labels. CDI - PIC labeled bins during inspection. No other violations with labeling working containers of food were noted during inspection. -0 points- |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed two employees preparing food while wearing watches. -0.5 points- |