|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) Sliced ham and turkey in the upright three door cooler at 43 - 45F. According to the person in charge the meats were sliced today and were in and out of the cooler during preparation within the last hour. Air temperature on the upright cooler was 45 - 47F. Time/ Temperature control for safety foods held cold shall be maintained at 41F or below at all times. CDI: Ham and turkey moved to the walk in cooler where they cooled to 40F during inspection. Repair ordered for the upright cooler. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
4-301.11 Cooling, Heating, and Holding Capacities - Equipment (Pf) Upright three door refrigerator operating with an internal air temperature of 45 - 47F. Fan box inside the refrigerator has ice build up. Equipment for cooling foods and holding cold shall be sufficient in capacity to provide temperatures as specified under chapter 3 of the Food Code. Foods were moved to the walk in cooler and staff contacted repair services. Establishment shall repair the refrigerator to hold an internal air temperature adequate to hold and cool foods as required (35 - 38F). The establishment shall contact Joseph Chrobak at Chrobajb@forsyth.cc or (336) 703-2618 for verification of repair and shall not use the refrigerator to hold TCS foods until verification is completed. Verification check is required no later than 4/19/2026 |