|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed pico de gallo and cream sauce held in 2-door RI unit above 41F. PIC stated unit was stated to be in disrepair prior to concessions opening. PIC stated items were in the unit temporarily and will be moved. PIC was unaware how long the items were above 41F. PIC stated unit will not be used and sign will be placed onto unit until repaired. EHS unable to verify if unit was holding in temperature due to increased heat in kitchen but was able to capture temperature during discussion. PIC voluntarily discarded items. Work order has been placed for unit and will not be used until assessed. 3-day VR required. (1.5)
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. EHS observed wiping cloths held at 0ppm. EHS notified PIC, who instructed staff to re-make buckets. EHS observed sanitizer instructions stating sanitizer shall be between 200-400ppm. CDI - PIC instructed food employees to make new buckets at correct concentration. Buckets in use were removed from service. (0) |