|
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 Cut tomatoes measured 45-48F in reach-in cooler. Lettuce in reach-in cooler measured 50-53F. Milk bag in coffee cooler measured 52F. TCS foods in cold holding shall measure 41F or less. CDI - Milk discarded. Lettuce and tomato containers moved to walk-in cooler to cool as they were portioned an hour ago.
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Tomatoes on line had use by 5:45AM sticker on them. Use or discard TCS foods held using TPHC within 4 hours. CDI - Tomatoes discarded. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Cell phone observed on box of gloves on line. Store personal items separately from single-use or single-service articles. 0 pts. |