|
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 crab queso portioned in ramekins in RIC with temperatures above 41F. PIC stated that the queso was made today and could have risen in temperature when loading the queso on the truck. CDI: PIC was given TPHC sheet that was filled out on site and will do 6 hour TPHC starting from the time queso was taken from the commissary and loaded on the truck. PIC will discard queso after time has expired.
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 . |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
Maintain equipment in good repair. Door of low boy reach-in used for single service storage is detaching. REPEAT. |