|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple items (entire right side of top prep unit) to be holding above 41F in the prep unit closest to the grill on the front line and multiple items in the pizza prep unit to be above 41F. CDI- PIC removed all items that were found to be out of temperature and took them to the walk in cooler to rapidly cool. PIC took temperatures of all units before opening at 11AM and all were found the be 41F or below.
PIC cleaned the coils of the pizza prep unit and within 30 minutes the cooler reached 39F. See comments. **REPEAT** -3-
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 . |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed that facility did not have an accurate irreversible registering thermometer for their dish machine. EHS’ thermometer read 166 while facility thermometer read 146. Facility is ordering a new thermometer. 10-day VR required. -0.5- |