|
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 boneless chicken, chicken wings, pasta noodles stacked above indentation in pan that denotes height that food should not be stacked above. Boneless chicken at 44F, chicken wings at 43F, pasta noodles at 44F. Repeat violation of risk factor; CDI by taking level down in pan and placing overage into interior of prep table refrigerator. All items in prep top refrigerator then at 41F. Train staff not to overfill storage pans in prep top unit.
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 . |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) After cleaning and sanitizing, equipment and utensils shall not be used until air dried or adequately drained before contact with food.. Observed a couple of stacks of plastic pans on clean pan shelf rack to be stacked wet. Do not stack pans until they are completely air dried. |