|
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 cut cherry tomatoes in the WIC at 43F. PIC stated that the cherry tomatoes had not been taken out or used since last week. -CDI- PIC voluntarily discarded the cherry tomatoes. (0 pts)
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P
Observed TCS food items being held on TPHC without the initial time it was removed from cold holding and the time it will be discarded. -CDI- PIC wrote down the time the items were removed from cold holding and and discard times. (1.5 pts) |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15 Maintain a plumbing system in good repair.
Observed leaking faucet in the 3 compartment sink. Repair sink. REPEAT*** (1 pt) |