|
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 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 most TCS food items being stored above 41F in grab and go cooler and one salad being stored at 45F in a mobile unit near deli. See temp chart. CDI: PIC moved items that were cut and packaged approximately two hours prior to walk in cooler to rapidly cool and voluntarily discarded all other items. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed two large metal bowls being stored wet nested on clean storage shelf above 3 compartment sink. CDI: PIC unstacked bowls to allow for air drying. |