|
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 bag of cut cabbage on the top of prep unit 1 holding at 44F. PIC stated that it has been out for approximately 30 minutes. -CDI- PIC moved the cut cabbage into the prep lowboy to cool back down. Cut cabbage cooled down before the end of the inspection.
Ensure that cold holding TCS foods are maintained at 41F and 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 . |
|
37
|
1
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several sauces, oils, toppings, and spices throughout the facility unlabeled. This included all of the sauces at the wok station, the oils on the wok line, and the dry spices on the expo area of the facility. Ensure all working containers of food are labeled. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet, wiping cloth stored on food contact surface and not in sanitizer bucket in properly concentrated sanitizer.
Ensure that wet wiping cloths are held and maintained in sanitizer bucket between uses.
-CDI- Wet wiping cloth removed. |