|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
*REPEAT* 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- *Observed - BBQ chicken below 135F in Left Standing HH cabinet, see temp chart for details. *CDI - PIC reheated item to 170F and placed it back into Standing HH Cabinet.
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 . |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
*REPEAT* 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. *Observed - Wet stacking of metal and plastic containers throughout clean dish storage rack. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
Yes |
4-502.11(A) Maintain utensils in good repair. *Observed - Sanitizer of 3 compartment sink dispensed at a concentration 50ppm. EHS and PIC measured and figured out necessary amount to properly sanitize dishes and utensils. PIC trained dish washing employees how to properly fill sanitizer compartment by hand and requires them to test sanitizer each time before use looking for between 200-400ppm. PIC contacted ECOLAB for repairs. EHS will follow up as necessary to verify sanitizer dispenser has been repaired. |