|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed chicken and provolone cheese above 41F in the flip top next to the flat top grill as well as andouille sausage in the flip top low boy above 41F. PIC stated that they have educated items had been in there no longer than 2 hours. The ambient temperature of the unit was recorded at 40F. -CDI- PIC placed the items in the WIC with the lids off to be cooled back down to 41F. REEPAT*** (3 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 . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
Observed 2 bottles of degreaser that were not labeled. -CDI- PIC immediately labeled the containers. (0 pts) |