|
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 mayo on sandwich line at 72F. EHS advised that once open the mayo has to be 41F or below. PIC showed EHS letter from Burger King stating that the ph is less than 4.1 and study conducted shows the reduction of pathogens in Burger King mayo over 48hrs at room temperature. Facility should be putting a 24 hr hold on the mayo. CDI PIC discarded mayo that was put out at 6 am and put out fresh mayo on a 24 hr hold.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer bucket on same shelf with tortillas. CDI PIC moved tortillas |