|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed crab meat I sushi case temping at 49f. CDI PIC placed crab meat in WIC to reach 41f. EHS observed shrimp tempura at 47f in lowboy. CDI PIC placed shrimp tempura in WIC to reach 41f. Repeat -3 points
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 . |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. EHS observed tongs stored in container sitting on top of soiled paper towel. CDI PIC placed tongs in dish pit to be rewashed. - 0 points |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. EHS observed several wet stacked pans and containers In dish pit area. -.5 points |