|
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 Salad and Sliced Cheese on Cold Holding portion of make table above 41F. PIC stated that foods were taken from the WIC approximately 1 hour and 30 minutes prior. PIC moved the foods above 41F to the WIC to cool. PIC also described line check procedures to EHS. EHS coached PIC on being mindful of filling foods past fill lines. -CDI- Foods above 41F moved to WIC to cool.
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 . |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handle for breading station directly in contact with breading. Ensure that all in use utensil handles are stored above food. -CDI- Food employee adjusted scoop so that handle was no longer touching food. |