|
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 -Observed cream cheese, roasted cherry tomatoes, pesto, jack cheese, and arugula above 41F in prep top. All other TCS items in unit were at or below 41F. Observed prep top lid open, exposed to heat from grill. -REPEAT-
-CDI- PIC closed prep top lid and placed foods above 41F in lowboy or RIC for rapid cooling. By end of inspection, EHS observed all foods cooling at sufficient rates. EHS recommends turning down temperature of unit, keeping lids closed on individual food items, or holding foods on 4-hour TPHC.
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 . |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. -Observed wiping cloth used to clean coffee machine steamer in empty container (not stored in sanitizer solution). |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens 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 clean cutting boards stored on shelf directly next to handsink, exposing cutting boards to splash from handsink. -CDI- PIC moved cutting boards. |