|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed one chicken sausage sausage hot holding below 135F. CDI - PIC voluntarily discarded sandwich. -0- |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-501.110. Maintain the wash solution temperature in mechanical warewashing equipment used to sanitize in accordance with the NC Food Code.- Pf
Observed high temperature dish machine unable to reach 160F during inspection. Temperatures varied from 155.3-159.8 on both facility dish thermometer and EHS dish puck. EHS will return within 10 days to verify dish machine consistently reaches 160F. PIC will utilize 3 compartment sink until maintenance comes to diagnose and fix temperature. 10 DAY VR -0.5- |