|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed beans, corn, chicken and shrimp in the walk in cooler holding above 41F. Observed salsa, pico, tomatoes, sour cream, cheese, wings, nuggets, tomatoes and pico in the prep top and low reach in holding above 41F. Walk in cooler and prep top was holding above 41F. CDI- Maintenance was on site when the units starting rising in temperature. PIC had temp logs from earlier this morning in the units. The units were both holding in temperature earlier this morning. CDI- walk in fixed and food cooled. The items in the walk in cooler were placed in the freezer and cooled to 41F or below. Items were temped between 40F-34F. EHS re-checked items in the prep top/ low reach in unit. The unit was not cooling and temps rose. All food was removed and placed in the freezer to quickly cool. Observed pepper oil made by restaurant holding above 41F. CDI- Pepper oil placed on TPHC.
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 . |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed walk in cooler and prep top unit holding above 41F. CDI- Units are being worked on by maintenance. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed chip containers in the back, low reach ins and prep tops in need of cleaning. |