|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT.
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed sliced tomatoes in flip-top at 44F and aioli sauce at 70F.
CDI- PIC rapidly cools tomatoes brought to fliptop within the hour from WIC and voluntarily disposes of aioli. Ambient temperature in unit is below 41F and all other foods observed below 41F. Equipment not in poor repair, and capable of holding foods at proper temperature. (-3)
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 . |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed wet stacking of plates stored as clean. Allow dishes to dry before stacking. (-0.5) |