|
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 Shredded cheese, packaged yogurt, new containers of half and half, and hard boiled eggs all above 41F in the 3 door WIC. EHS recorded an ambient temperature of 39F in the unit. Items that were closer to back of the unit were also above 41F. -CDI- PIC voluntarily discarded the necessary food items. (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 |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed wiping cloths being stored in sink & surface sanitizer at 0ppm. -CDI- PIC replaced the solution. REPEAT*** (0.5 pts) |