|
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
Observed fried onions recorded at 98F. CDI - Placed on TPHC.
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 . |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Employees handling food without a hair restraint. |
|
50
|
1
|
Hot & cold water available; adequate pressure |
No |
Yes
|
No |
5-103.12 Provide water under pressure to all fixtures.-Pf
Water turned off at 3 comp. Sink. Water was on at both handsinks and prep sink. Repair. REPEAT |