|
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 both penne and chicken wings above 41F in the prep top. Chicken Wings were pulled from WIC 3 hours prior and then over stacked and placed into prep. -CDI- Wings were placed back into WIC, wings cooled to 41F by the end of the inspection. Penne was carry over from the day before, penne was over stacked. -CDI- PIC voluntarily discarded penne pasta. Ensure that foods are not stacked over container fill lines. Ensure that all TCS foods in cold holding are maintained at 41F or below.
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 . |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted.
Observed multiple plastic containers stored on the clean dish rack wet stacked together.
Ensure that all containers properly air dry prior to being stacked together. |