|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingObserved white milk to be at 48F-54F in the milk box cooler. The best air temperature recorded in the cooler was 49F. The milk must be kept at 45F or less in storage and delivery. -CDI C. Elmore directed that the milk be discarded. Ensure that receipt temperatures are taken when refrigeration required items are delivered to make sure they are delivered at 45F or less from the delivery service. The chocolate milk in the box was found to be at 44F-45F and was served. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
4-301.11 Cooling, Heating, and Holding Capacities-EquipmentObserved the milk cooler not to reach a holding temperature of better than 49F. The cooler was in use at the time of measurement so it was opened and closed during measurement, but coolers in good repair are usually able to reach 45F or less in the time the cooler was allowed to remain closed in between classes of children. Monitor the temperature of the milk cooler and have it serviced if it cannot maintain an air temperature of 45F or less. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-602.11 Food LabelsThe facility has pre-packaged food items that are offered in the display case for self service. These items must be labeled as to ingredients and allergens as requried by the NC Food code. -CDI labling handout was given. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use LimitationObserved 0ppm sanitizer in wiping cloth buckets. |