|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cut lettuce and salami/capicola above 41 F. REPEAT. CDI - PIC voluntarily discarded lettuce and placed deli meats in WIC to cool since they had been placed in prep top 2 hours prior. Facility uses probe thermometer and iPad app to temp food in prep tops every 3 hours starting at 10:30 AM and food above 41 F is discarded.
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 . |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed scoop stored in water at 65 F. CDI - PIC emptied water. |