|
22
|
3
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed multiple items in 3-door reach-in cooler and prep unit above 41F. Ambient temperature of prep unit was 52F and ambient temperature of 3-door reach-in cooler was 43. PIC stated food items were placed in cold holding units less than 2 hours ago. Observed potato salad in display case at 44F. PIC placed item in display case less than one hour ago. CDI- PIC placed items in WIC for rapid cooling. PIC adjusted dial on prep unit and by end of inspection, ambient temperature of unit was 40F. PIC called for repair on 3-door reach-in unit and will not use unit until repaired. -Verification visit required Friday, 11/1-
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 . |
|
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 unlabeled squeeze bottles of liquid. -CDI- PIC labeled items. |