|
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 two containers of milk holding above 41F sitting out on prep surface (see temperature chart). Per employee, milks had been sitting out for about 30 minutes. Milks must be maintained under refrigeration when not in use or held on TPHC. - CDI - Employee placed milk on TPHC and labeled milk with 4 hour discard time. TPHC written procedures provided.
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 . |
|
36
|
0
|
Thermometers provided & accurate |
Yes |
No
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. - Pf - Employee unable to provide thin probe thermometer. - CDI - PIC provided thin probe thermometer to facility area. |