|
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 salsa and ranch held in ice bath with melted ice near servers frontline, crema in lowboy near grill, and shredded lettuce in lowboy near steamwell that were above 41F (see temp chart). CDI-PIC voluntarily discarded items. Facility to hold items on TPHC moving forward and be added to facilities current time procedures.
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 . |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed in use knife stored in between steamwell table and prep top table. Knife to be recreated before next use. |
|
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 multiple metal containers wetstacked on drying rack above 3 compartment sink. Containers separated to air dry, PIC stated facility was looking to potentially add more shelves in back kitchen to help with drying. |