|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 . Observed two slices of pepperoni and sausage pizza being held below 135F in warming cabinet. CDI: PIC voluntarily discarded slices of pizza.
NOTE: PIC stated pizza is normally discarded after 45 minutes of being held in warming cabinet. EHS provided a copy of TPHC written procedures to PIC to consider using for future. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed a spray bottle containing quat sanitizer with a concentration level above 400ppm. CDI: PIC diluted spray bottle with water which measured 400ppm concentration level of quat sanitizer when EHS re-tested. |