|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed stand up RIC closest to the Register with an ambient temperature of 50F. Food in the refrigerator was 48-50F. Contents of the RIC was mostly non-TCS food items, however there were several TCS items as well including cooked onions, Asiago shredded Cheese, Cheddar Cheese, and TCS frostings including batters with eggs, cannoli frosting with ricotta cheese, and cream cheese based frostings. -CDI- All TCS foods were discarded and all non TCS foods were moved to adjacent functioning Standup RIC.
-3 DAY VERIFICATION-
EHS will return on Monday to ensure that refrigerator is functioning properly.
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
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed.
Observed scoop for sugar with its handle resting in direct contact with the food. Ensure that all scoop handles are not in direct contact with food. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed phone on top of prep surface ensure that phones and other employee items are stored in designated areas away from patron food and food contact surfaces. |