|
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 various TCS items holding above 41F in WIC that were pulled from salad bar due to EHS arrival. Per PIC, items are held in WIC overnight, prepped into containers in the morning, and then placed on the salad bar. Items must be allowed to cool after prep prior to being placed on salad bar by 11AM. - CDI - Items observed to recover to 41F or below prior to EHS departure and replaced on salad bar.
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 . |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed food residue and debris on plastic liners for shelving in WIC, metal shelving in WIC, and outside of grab-n-go equipment. Clean and increase cleaning frequency to maintain clean. |