|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: . - Observed sheet pan of pre cooked chicken tenders below 135F. CDI- PIC discarded chicken tenders voluntarily. |
|
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: found whole milk delivered today in WIC above 41.0 F. PIC unloaded crate, placed individual milks on sheet tray and moved to freezer. Refer to temperature chart.
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 . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P: quat sanitizer in 3-comp sink measured 500 ppm by test strip. CDI- PIC partially drained sink, then added water to attain ppm of 400 ppm as recommended by chemical label. |