|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed chicken wings and small portion of a pork roast being hot held at 131F in the HH drawer. PIC stated that they had just had the food items out to serve customers. -CDI- PIC voluntarily discarded the small portion of the pork roast and quickly placed the chicken wings into the oven to reheat them to the correct temperature.
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 . |
|
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 large container of chicken wings in the RIC next to blast chiller that were above 41F. PIC stated that those wings were cooked the day before at the main location. -CDI- PIC voluntarily discarded the wings that were out of temperature.
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 . |
|
41
|
1
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed wiping clothes stored in sanitizer solution that was below 200ppm. -CDI- PIC replaced the solution with sanitizer at the correct concentration. |