|
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 several items in 2 separate flip top units holding above 41F. The doors for both units were open. PIC stated that the items were placed in the units at 11am. EHS recorded an ambient temperature of 38F. -CDI- PIC voluntarily discarded the necessary food items. REPEAT*** (3 pts)
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 . |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta.
Observed multiple squeeze bottles of oil throughout the kitchen that were not labeled. All other bottle were labeled. -CDI- PIC labeled all the necessary bottles. (0 pts) |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue.
Observed utensils being stored in water that was 84F. -CDI- PIC removed the utensils from the prep line and placed them to wash. (0 pts) |