|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two packages of sliced boars head meat stored above 41F. Observed numerous containers of prepared salads in display shelf above 41F. PIC stated the salads and deli meats are sliced/prepared in house and then placed in blast chiller to cool before then storing cold. PIC stated salads must not have been properly cooled. Deli meats were stored three deep. EHS observed packages behind the front package below 41F. EHS advised to reduce the amount of packaged deli meat to only two deep in the bottom row since the shelf isn’t too deep. EHS advised to monitor temperatures of TCS foods before placing into cold holding units to ensure the temperature is below 41F. CDI - Salads/Deli meats were voluntarily discarded. REPEAT. (3)
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 numerous pans and containers still wet stacked on top of each other. EHS advised to stagger dishes that are drying to allow for air drying. (0) |