|
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 diced chicken, queso, and brown rice in hot box hot holding at temperatures between 129F and 132F. All other TCS foods in hot box were 135F or above. CDI - Items were placed in hot box prior to lunch service and were used during lunch service. PIC stated that all cooked meats are used within a 4 hour time frame for quality purposes with rice held for longer. CDI - Items were placed on TPHC and used during inspection. PIC has been advised to conduct frequent temperature checks of TCS foods, cold holding equipment, and hot holding equipment. -1.5 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 . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed box and loose cans of chafing fuel stored on shelving along with single use food containers in storage area. CDI - PIC moved chafing fuel to bottom shelf away from single use service items. -0 points- |