|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed plastic container with packaged sandwiches left out in ambient temperatures and coconut whipped cream at 45 F inside lowboy unit. Refer to temperature chart for details. Items removed from walk-in cooler prior to EHS arrival. Whipped cream not used for today’s services. CDI - Sandwiches were relocated to walk-in freezer to rapidly cool down towards < 41 F, whipped cream voluntarily discarded.
It was also discovered that the lowboy reach-in unit was unable to maintain temperatures < 41 F. VR is required. -1.5-
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
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed damaged gasket/seal at reach-in unit in back of kitchen. Repair. -0- |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 (A) Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee drink stored on shelving above plastic lids. CDI - Drink removed. -00 |