|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed tomato paste, cut watermelon, carnitas, cooked clack beans, pork belly, and raw chicken all above 41F while being stored in the WIC. EHS did observe that the WIC was on defrost mode and no TCS food items exceeded 43F. The temperature gauge on the condenser showed that the unit was at 41.9F while in defrost mode. EHS was able to record an ambient temperature of 45F while the unit was in its defrost cycle. -CDI- Once the unit was no longer in defrost EHS recorded an ambient temperature of 40F before the end of the inspection. PIC removed the lids from the necessary items to allow the non-compliant items to cool back down to 41F or lower. REPEAT*** (1.5 pts)
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-1T |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed cooler doors soiled with food residue on the cook line. Increase cleaning frequency to help prevent build up of residue. REPEAT*** (0.5 pts) |