|
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 deli turkey, deli ham, roast beef, and sliced tomatoes at sandwich station cold holding at temperatures between 45F and 49F. Items were recently prepared and placed in flip top unit for service. Items were also overstacked, exceeding container fill lines. CDI - Items were cooled to 41F by end of inspection. PIC has been advised to use blast chiller in establishment to rapidly cool sliced deli meats to 41F or less prior to placing in flip top unit and to avoid overstacking. -1.5 points-
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 . |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knife stored in crevice between hot holding equipment. Store utensils on a clean portion of cooking equipment. -0 points- |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-502.13 Single-use and single-service articles cannot be reused. Observed single use to-go cup being used as ingredient scoop at sandwich station. -0 points- |