|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed one (1) washed, uncut cucumber sitting on clean racks of prep unit shelving. CDI - EHS donned glove and placed cucumber in to go tray before placing back on prep unit rack. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P EHS observed reheating of one (1) bowl of fried tofu for immediate service. After portion was prepared for sale, bowl of fried tofu with several remaining pieces was observed, with temperatures ranging from 117F to 125F. Per conversation with PIC, immediate service order only required half of the reheated tofu pieces; other pieces were being held at ambient temperature until another order of fried tofu was required, at which point bowl’s contents would be reheated and served.
CDI - EHS marked tofu pieces with TPHC sticker (11:30a to 3:30p) to be used or disposed of within 4 hours. EHS observed fried tofu portions having been reheated and sold prior to the end of inspection.
Once heated, food on MFU shall be sold immediately, held on TPHC, placed in hot holding at or above 135F, or disposed of.
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 . |