|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed fries hot holding under heat lamp below 135F. PIC stated they were fried about 10 minutes prior, and move through them quickly. EHS advised placing fries on TPHC moving forward to be in compliance as well as efficiency for the flow of food.
CDI: PIC created time stamp for when fries were placed under heat lamp.
REPEAT VIOLATION.
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 . |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed multiple containers of various house-made pasta salads, slaw, and cut melon cold holding above 41F, stored inside the CH display case. Ambient air temp of unit was 40F. PIC stated the doors of this unit are frequently opened during lunch rush.
CDI: PIC moved containers with lids uncovered into the standing RIF to rapidly cool down. EHS observed temps had dropped to below 41F after 10 minutes.
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
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container.
Observed the handle of the in-use tongs to grab marinated raw chicken, stored with the handle in direct contact with the food product inside the cambro, stored inside the RIC.
CDI: PIC removed tongs from cambro to prevent contamination.
REPEAT VIOLATION. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed grease buildup on handles of cooking equipment/utensils stored clean. Observed dust and debris buildup on clean dish racks. Observed food residue on non food contact surfaces on interior walls of RIC and make table.
Increase cleaning frequency. |