|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed shredded lettuce, shredded cheese, pico de galo, and refried beans that were stored in prep unit above 41 F. Unit thermometer reading was 50 F due to the lid being left open on unit. CDI- PIC voluntarily denatured and discarded items into trash.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed limes being prepped in one vat of 3-comp sink with dirty dishes being stored in vat sink of 3-comp sink. CDI- Limes were removed. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in-use wiping cloths stored in solution that did not have any sanitizing strength. CDI- solution was replaced with sanitizer that registered 50-100 ppm. REPEAT (half points due to severity). |