GUAYMA FOOD

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. observed pans of cooked rice and chicken on the griddle. PIC stated it’s employee food. EHS able to confirm with menu no rice on the menu. Employee food must be stored in an area separate from where Food for the public is kept.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed pan of hot held refried beans at 129°. Pan on burner but burner turned off. CDI reheated above 165°. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed all foods and reach in cooler cold holding above 41°F. Items moved to the bottom of roll top. 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 .

4-501.11 Maintain equipment in good repair. Observed ambient air temperature in reaching cooler to be 47° CDI the food removed and placed in the freezer and the roll top facility needs to have reach in Vancouver or working to cold hold 41° or less before they continue to use.