|
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 meatballs in steam well at 123F. Per PIC, meatballs were placed in steam well within the last hour and the temperature knob was lower than its usual setting. CDI-Meatballs were reheated to above 165F.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
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 reach in with provolone, Monterey jack, and prepped tuna salad above 41F, with an ambient air temperature of 43F. CDI-PIC voluntarily discarded all prepped TCS foods. PIC also adjusted temperature knob of reach in and got an ambient air temperature of 34F and showed temperature log from opening that cooler was had a temperature of 33F.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.111 Keep storage areas and bins for waste in good repair. Observed cardboard dumpster with moderate rusting towards the bottom with visible cracks. PIC to call Republic to get dumpster replaced. |