|
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 Observed sliced tomatoes and pepperoni in the pizza prep top, and 4 sliced tomato packs in the sandwich station lowboy cooler above 41F. The pepperoni container was filled past the fill line. All items were put into these units within the last hour. CDI PIC moved items to the WIC to cool down. Also observed 2 chubs of deli meat in the case above 41F. CDI PIC voluntarily discarded.
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 . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Observed 2 containers of feta cheese not date marked. CDI PIC was not sure when they were opened so he voluntarily discarded |
|
28
|
2
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer spray bottle stored hanging over clean dishes. CDI PIC moved sanitizer bottle to chemical storage area. REPEAT |