|
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 a couple of products holding above 41F during inspection at prep line, see temp chart. EHS found that tomato’s and lettuce were above 41F, PIC closed unit doors and lid for extended period and unit is holding at proper temp. CDI-product swapped with walk in cooler backups, products holding at 41F or below by end of inspection.
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
|
1
|
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 metal seasoning shakers (filled with Cajun seasoning, salt) with no label at cook line. |