|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomatoes, lettuce and sauces containing eggs on prep top at greater than 41 degrees. CDI PIC stated that parts had been ordered for prep unit bottom but they would have technicians check cold rail as well. Items on prep top placed on tphc until unit can be repaired. PIC printed labels to track tphc.
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 . |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed prep unit unable to keep items on cold rail at 41 degrees or less . Unit on bottom in need or repair as well. |