|
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 pan of marinara hot holding inside hotbox below 135F. PIC stated this commercially prepared food item was reheated an hour prior.
CDI: PIC reheated marinara inside the steamer and EHS observed marinara was temping at 189F.
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
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed one sanitizer bucket full of QUAT sanitizer reading 0ppm.
CDI: PIC dumped out the bucket of sanitizer and refilled with properly concentrated QUAT sanitizer reading above 200ppm. |