|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed three hotel pans of cooked uncut briskets from yesterday (3rd shift) located on speed rack in WIC above 41F. See temp chart. PIC also confirmed temperatures with thermometer. CDI - PIC voluntarily discarded 8 uncut pieces of cooked brisket. Observed 1 container of several portioned bags of sliced cooked brisket from yesterday (3rd shift) located on speed rack in WIC above 41F. See temp chart. PIC also confirmed temperatures with thermometer. CDI - PIC voluntarily discarded container.
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 . |
|
25
|
0
|
Consumer advisory provided for raw/ undercooked foods |
Yes |
No
|
No |
3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf Observed digital menu through QR code printed on dining table missing disclosure for foods that can be undercooked. Paper menu has the correct consumer advisory. CDI - PIC corrected digital menu. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
Yes
|
No |
REPEAT
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed column of plastic containers wet stacked on shelving. CDI - PIC moved containers to dish pit area. |