|
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 a bin of cooked rice stored on the wire rack adjacent the cookline at temperatures of 55-59F. PIC stated he had cooled it down the night prior and took it out this morning at around 10:30am to reheat and use as fried rice but got distracted once finding out he had a gas leak in his oven. Item was out of refrigeration for 45 mins.
CDI - PIC used item immediately and was observed rapidly reheated to 165F+.
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
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
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 a bulk bin of uncooked rice that was not labeled as to its contents.
CDI - PIC labeled container. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed wiping cloths in use at the grill station to clean up excess grease/oil. Wiping cloths are also in use to wipe off the flattop grill, which involves the PIC dampening the wiping cloths are before wiping off the flattop grill and then rewetting the cloth to use again. PIC stated he only uses the cloth for a few cleanings and then gets a new dry wiping cloth. |