|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
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 roast beef, ham, and provolone cheese above temperature threshold inside of display case. Lettuce was also above temperature threshold inside of mike’s way case. CDI- Both items were moved to walk in cooler to be brought down below temperature threshold. See temperature chart. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
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 oil and vinegar in secondary squeeze bottles without label attached. Ensure that these items are labeled with the common name for easy identification. CDI- Labeled during the inspection. |