|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed 3 trays of Caesar salads in the double sided 2 door RIC at the service line at temperatures of 45-49F. PIC stated they make the salads daily and they were prepared at 8:30am. PIC stated that they must have put the lids on too early after preparing them this morning.
CDI - Salads moved to WIC to rapidly cool and lids removed to allow for proper air flow around the product. Salads were observed at 41F or lower by 11:30am.
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 . |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed the sanitizer bucket at the in use side of the service line to be testing at <50ppm of quaternary ammonia.
CDI - PIC changed solution. Retested at 400ppm. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. - Observed the tile floor in the WIC at the entrance of the WIF to be chipped and cracked, no longer rendering the floor smooth and easily cleanable. REPEAT. |