|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut lettuce and shredded cheese in the to-go cold holding drawers, lettuce on to-go line, tomatoes on the main line above 41F. Ambient temperature of until ranges form 45F-42F See temperature chart. PIC placed items in walk in cooler to rapidly cool as they were placed on the approximately an hour prior. See comments.
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 . |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies in the kitchen. PIC stated that pest control had been in the day prior to install first fly light. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed multiple stacks of metal pans in clean dish storage that were nested wet. EHS advised PIC to pull dishes apart a little more so that they can fully dry. |