|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed sandwich cooler overstocked and not able to maintain TCS foods at 41 degrees F due to possible air flow. Several racks of sandwiches and wraps that were recently placed in unit per operator between 43-44 degrees F with initial ambient air temperature of 41 degrees F. CDI, racks relocated to refrigerator near office to rapidly cool product. Observed ambient air temperature of low reach in refrigerator drop to 36 degrees F while EHS present. Ensure units not overstocked where air flow could be impacted.
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 . |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knife stored on magnetic strip collecting debris near to go window. |