|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tzatziki individual portions stacked too high in prep top, top layer was holding above 41F. Items had been placed in the prep top from WIC 2 hours prior. CDI PIC placed top layers in WIC to re cool rapidly. Repeat, no escalation in points, all other items in facility were being held 41F and below.
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 . |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several containers stack one on top of the other, wet nesting, while still wet. Pyramid stack to allow equipment to air dry. |