|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P- *Observed - TPHC procedures stating corn was placed onto TPHC with an initial temperature of 125F. EHS educated PIC that all items held on TPHC must begin being held on time with an initial temperature of 41F or less OR 135F or higher. *CDI - PIC voluntarily discarded item and reheated new commercial bag of corn. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- *Observed - Nacho Cheese hot holding with a temperature below 135F. *CDI - PIC voluntarily discarded and reheated new commercial bag of nacho cheese to above 135F and added it to the TPHC procedures and TPHC Log.
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
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. *Observed - Sanitizer bucket with sanitizer at a concentration of 100ppm. *CDI - PIC emptied and refilled sanitizer bucket. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. *Observed - Large box of single service popcorn buckets stored directly on the floor. *CDI - PIC removed item from the floor placing it onto nearby dry storage shelf. |