|
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 salsa roja and salsa verde above 41F, see temperature chart. PIC stated that salsas are in and out of the reach in cooler as they box orders. CDI-PIC put salsas on 4 hour TPHC and EHS emailed PIC TPHC written procedure template.
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
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household chest cooler on mobile unit. PIC stated that prep unit has had issues due to the heat and they are using chest cooler while the prep unit is being repaired. Replace household chest cooler as soon as possible. |