|
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 approx 10 containers of hard boiled eggs to be at temperatures of 44-47F in the 1 door grab & go RIC. PIC stated that the unit does get opened and closed frequently during the morning as people are arriving to work and getting their breakfast. All other TCS items observed at 41F or below. PIC stated that they have digital thermometers that alert them of the unit going out of temperature and the unit has not been out of temperature last night or this morning. REPEAT.
CDI - Containers of hard boiled eggs moved to the blast chiller to rapidly cool. Observed at 40F 30 mins later.
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 |
Yes |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. - Observed 2 clean plastic insert containers to be stored directly below the paper towel dispenser at the front counter handwash sink, subjecting the food contact surfaces to splash/drip contamination when grabbing paper towels following a handwash.
CDI - Insert containers moved so that they could not be contaminated during handwashing. |