|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - individual salads in 2 Door Standing RICs above 41F. PIC stated salads were prepped this morning and cooled in WIC. EHS observed log showing items were temped at 38F before being removed from WIC and placed into 2 Door standing RIC. *CDI - PIC placed items back into WIC with lids open to be rapidly cooled. EHS observed salads temped at 40-41F after 34 minutes.
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 . |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. *Observed - High Temp dish machine at 155F unable to reach proper sanitizing temperature. PIC placed a work order for the Dish machine and will sanitize using 3 compartment sink until repairs are completed and dish machine can properly sanitize dishes and utensils at 160F.
A verification visit will be conducted within 10 days to verify dish machine has been repaired. |