|
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 two containers of mashed potatoes in top portion, second shelf of hot box between 111F-123F. PIC states both were properly reheated to 165F shortly before.
CDI- PIC reheats potatoes to 165F and returns to portion of hot box working well. PIC will monitor hot box to determine if unit was over-filled or requiring repairs. Other portions of hot box observed holding foods at proper temperature. (-0)
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 |
Yes
|
No |
REPEAT.
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed several bottled TCS dressings (Cesar, ranch, chipotle and wasabi mayo) in cook line fliptops between 44F-50F. PIC states dressing were brought from the WIC less than an hour before.
CDI- PIC relocates dressings to WIC for rapid cooling. They will be held in ice bath, on TPHC, or in lowboy going forward. (-1.5)
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
|
0.50
|
In-use utensils: properly stored |
Yes |
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 two knives with blades between fliptops.
CDI- PIC removes knives for cleaning and will store elsewhere going forward. (-0.5) |