|
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 Bottle of green salsa measured 67F. Sausage in front of grill measured 72F. Buffalo chicken dip in pizza cooler measured 43F. TCS foods in cold holding shall measure 41F or less. CDI - PIC discarded sausage and green salsa. Buffalo chicken split into 2 smaller pans and cooled in blast chiller.
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 . |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 cook observed wearing a watch. Food employees must not wear jewelry o their hands or wrists. 0 pts. |
|
42
|
0.50
|
Washing fruits & vegetables |
No |
Yes
|
No |
3-302.15 Wash fruits and vegetables prior to use. Avocados in sandwich cooler on line still had stickers on their husks. Wash fruits and vegetables thoroughly before use. Remove stickers during wash process. REPEAT |
|
43
|
0.50
|
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. Spatulas were being stored in 85F water on grill. CDI - PIC took spatulas to be washed again. |