|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Turkey and chicken teriyaki in Subway cooler measured 44-46F. TCS foods in cold holding must measure 41F or less. CDI - PIC discarded the chicken teriyaki because it was prepared more than 4 hours ago, and moved the turkey to the walk-in cooler because it was prepared 30 minutes ago.
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 . |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. 2 wet wiping cloths observed on prep tables at sushi area. Store wet wiping cloths in sanitizer solution when in between uses. 0 pts. |