|
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 fried cauliflower holding in the fryer basket at 102F. PIC stated cauliflower was originally fried less than 30 minutes ago, and the facility intends to reheat cauliflower in fryer for immediate service when an order arrives. -CDI- PIC reheated cauliflower to 165F. PIC and EHS discussed alternate methods of holding par-fried cauliflower to ensure proper hot holding temperatures are maintained.
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 . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf - Observed falafel mixture held on TPHC for 4 hours without a timestamp. -CDI- PIC verified the start/discard time and properly added time stamps. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed wet stacking among multiple dishes stored as clean on clean dishes rack. |