|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed compliance with cold holding with the exception of chicken tenders, poke fish and tuna > 41 F inside cold holding units. Refer to temperature chart. Fish utilized to prepare sushi rolls and put into cold holding during today’s inspection, while chicken tenders had been in refrigeration since previous day. CDI - Tenders voluntarily discarded, remaining products transferred to WIF to cool down.***No escalation of points due to notable improvement since previous inspection. -1.5-
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. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 2x spray bottles containing sanitizer with concentrations of < 50 PPM quaternary solution. CDI - Sanitizer discarded and replaced with solution reading 200 PPM. -0.5- |