|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11(E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. *Observed - Pink residue build up in ice machine. Please clean and sanitize. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Pickled Cucumber and Onions, Diced Tomatoes, Sliced Provolone, Pico De Gallo, Guacamole, and Potato Salad above 41F in both Flip Top Units, see temp chart for details. *CDI - PIC voluntarily discarded items.
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 . |
|
37
|
1
|
Food properly labeled: original container |
Yes |
Yes
|
No |
*REPEAT* 3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. *Observed - Multiple Squeeze Bottles and shakers without labels to easily and properly identify substances within. *CDI - PIC labeled items. |