|
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 Cooked Brussels sprouts and buttermilk in sandwich cooler top across from fryers measured 48F and 47F. TCS foods in cold holding shall measure 41F or less. CDI - PIC discarded buttermilk and moved Brussel sprouts to walk-in cooler. 0 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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Salad dressings held using TPHC were marked with start time of 11AM. At 3PM, time was changed but the same dressings were there. Ensure staff discard TCS foods held using TPHC at the 4 hour mark. CDI - PIC discarded ranch and blue cheese. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Some stacks of metal pans stored as clean were stacked while they were still wet. Allow utensils to adequately air dry before stacking. REPEAT |