|
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
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 .
Observed sliced tomatoes on sandwich prep with top layer at 47.5 and the bottom layer at 39.7. CDI - top layer of tomatoes was placed in another pan and placed in WIC to cool. Observed lettuce (prepped this morning) on line at 43.0F. CDI - Lettuce container was removed to WIC to cool. New container was taken from WIC to line. EHS explained to PIC that all items should be at/below 41F before being placed in prep units for the purpose of cold holding. - 1.5 - |
|
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 all wiping cloth buckets on line with a quaternary ammonia level of <50ppm. Manufacture directions require 150-400ppm. Concentration at dispenser was measured at 400ppm. CDI - Solution in buckets was replaced with sanitizer at proper concentration. - 0.5 - |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed accumulation of food debris under bottom drawer of grill prep unit. - 0.5 - |