|
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
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 .
Observed sausage, chicken, and red beans, & Baked Beans being hot held below 135F.
CDI - All items were prepared today and will be held on 4 hour TPHC until the end of operation. All items being held on 4 hour TPHC will be discarded at the end of service. Operating 5 PM - 8 PM. |
|
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
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 .
Observed coleslaw and rice held above 41F.
Both item was out during service and temperature rose above 41F.
CDI - PIC stated all items were from WIC at commissary and were 41F at the beginning of service. Items Will be held on 4 hour TPHC and discarded at the end of service. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor.
Observed styrofoam to-go plates stored on the floor. |