|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Pan of eggs in hot holding measured 130F. TCS foods in hot holding shall measure at least 135F. CDI - Eggs discarded. 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 . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Sanitizer at 3-compartment sink measured above 400 ppm. Quat sanitizer shall be 150-400 ppm. Have chemical company adjust sanitizer so it dispenses at 150-400 ppm. CDI - Solution diluted to 300 ppm. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Have chemical company repair dispenser so quat sanitizer dispenses at 150-400 ppm. 0 pts. |