|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed unsalted butter at 117 F above flat top grill. Also observed hot sauerkraut between 117 -142 F above the grill as well. CDI, both items discarded by PIC. Establishment will switch to margarine and will keep sauerkraut cold until served.
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 . |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans wet stacked together on the clean utensil rack. Air dry these items before stacking. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a large cutting board with deep crevices and collecting residue. Replace the damage cutting board.
4-502.11(A) Maintain utensils in good repair. Observed damaged tethers connected to the knives. Replace tethers as they become damaged. |