|
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
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 . Observed multiple TCS foods in prep cooler and reach-in cooler holding > 41F (see temp chart) including shredded lettuce, guacamole, pico, american cheese, mozzerella cheese, salsa verde and rojo in cups, raw chicken, raw Lengua, raw pastor, and diced tomatoes. Observed 2 out of the 3 cold holding units not holding proper temperatures. CDI: all food was discarded that had been in coolers > 4 hours. MFU closed and will go back to commissary. Compliance visit needed in within 10 days to ensure coolers have been serviced and are working properly. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed no labels on squeeze bottles of oil. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed soiled wet cloths stored on counter when not in use. |