|
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 Tray of chicken wings measured 113-140F on serving line in hot holding. TCS foods in hot holding shall measure at least 135F. CDI - PIC reheated chicken wings to above 165F. PIC will put chicken wings down in steam table in future. 0 pts.
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
|
1
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Sanitizer buckets measured 0 ppm quat. Wiping cloth buckets must be appropriate concentration sanitizer - 150-400 ppm for quat. REPEAT |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Pears on serving line still had stickers on them. Fruits and vegetables must be washed thoroughly before use. Remove stickers during wash process. 0 pts. |