|
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 various cheeses in prep top holding above 41F. CDI Items placed in freezer for re cooling and then placed in unit less than 4 hours prior, order switched to placed containers further into unit and away from oven heat source. Observed chorizo holding above 41F in RIC. CDI PIC stated that during rush chorizo was set on counter, placed in freezer for rapid cooling. Observed individual salsas being held in a container with ice holding above 41F. CDI PIC put items in RIC and then when re cooled will placed more ice on top of containers.
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 |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping clothes in 0ppm chlorine sanitizer. CDI PIC added more chlorine. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed avocados in use with stickers still adhered. During wash process, stickers must be removed. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handle down in ice. |