|
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 pimento cheese in reach in cooler holding above 41F. CDI: Product placed in reach in freezer and cooled to 39F by end of inspection. Observed hummus in reach in cooler holding above 41F. CDI: Product placed in a shallow pan and rapidly cooled in reach in freezer. EHS suggested that TCS items be moved to the top shelf near the fan to promote better cold holding. Items on top shelf were 41F and below.
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 . |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed gasket on reach in part of prep cooler split and damaged. |