|
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 pasta salad, potato salad, and cut melon above 41F. PIC stated that it was due to the unit being constantly opened during prep and stated that everything was 41F and below before they started working this morning. EHS recorded an ambient temperature of the unit at 48F. -CDI- PIC placed the necessary items in the WIF to be rapidly cooled. (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 in multiple sanitizer buckets at 0-150ppm. Sanitizer label states that the QUAT is affective at 200-400ppm. -CDI- QUAT sanitizer was replaced with properly concentrated solution. (0.5 pts) |