|
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
Observed house-cut meat products above 41F in the troughs while said to be cold holding. The ambient temperature recorded was 34F but the TCS items were above 41F (see temp log). The items on the first layer directly on the wire rack were temping at 41F and below. The likely cause of non-compliant cold holding would be how high the items were stacked. PIC stated that the items were placed in the troughs around 9am. -CDI- PIC placed the necessary items in the WIC to be cooled back down to 41F. (1.5 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
|
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 wiping cloths in a QUAT solution at 0ppm. -CDI- Solution was replaced. (0 pts) |