|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed TCS food items in the prep unit across from the frying station holding above 41F. EHS recorded an ambient temperature of 43F. Food employee stated that everything was placed in the unit at 10:30am. PIC called a technician and temporarily placed the necessary food items on TPHC until the unit gets fixed. This is a temporary solution and a verification will be required. (1.5 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 . |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed wiping cloths being held in chlorine/bleach solution at 10ppm. -CDI- Food employee made new solution of chlorine sanitizer at 100ppm. (0.5 pts) |