|
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 Orange chicken on the main line steam table at 116F. CDI (corrected during during) by reheating to 167F in the wok.
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 .
Observed Orange Chicken on the hot line at 116F. CDI corrected during inspection Chicken was reheated to 167F in the wok and the hot line temperature was increased from 180F to 200F. 1.5 pts |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed 3 comp sink wash vat at 93F. PIC stated employee who was washing utensils was needed up front to help cook/serve food. CDI by draining wash water and sink will be refilled once utensil washing resumes. Hot water from faucet was 136F |