|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed onions and peppers on steam table at 100F. CDI by reheating to 165F and hot holding.
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 . |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-306.11 Protect food on display using shields, packaging, or other effective means. -P
No Points Deducted: Observed unpackaged items in a self service cooler in dining room (radishes, lemons, etc.). Items must be behind a sneeze guard. Salsas were allowed to remain as they were individually packaged. CDI be relocating non packaged items to behind employee counter. |