|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods in cold holding unit holding at temperatures between 43F and 47F. Internal temperature of cold holding unit was measured at 47F. CDI - Items are placed in cold holding unit to prepare to-go orders. PIC stated that TCS foods do not stay in unit for longer than 2 hours. Unit has been placed on TPHC. Establishment uses TPHC procedures for holding cut salad mixes. PIC stated that a technician will service cold holding equipment. All other cold holding and hot holding units were in compliance. A visit will be conducted to ensure repairs to cold holding unit have been completed. -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 . |
|
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 containers of spices at grill station. -0 points- |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed container of in-use utensils stored in water with a temperature of 88F. -0 points- |