|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed handwash sink by right side of serving line with empty soap dispenser. CDI-PIC refilled soap dispenser. |
|
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 curry chicken and cooked carrots below 135F on serving line (see temp chart). Curry chicken was holding in pans with plastic wrap lined on the bottom of the pans held on the steamwell and cooked carrots were held in small styrofoam containers in a metal pan. CDI-PIC stated that all food would be discarded after last class which is at 12:30 and within 4 hours of all food being cooked. PIC stated they needed to line the bottom of the pans to held with dishwashing due to lack of kitchen staff. EHS spoke with PIC about ensuring all foods on serving line are above 135F especially bulkier foods that are stacked on top of each other and may fall below 135F on the top portions of the food on the line.
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 . |