|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed at steam unit chicken gravy and beef gravy hot holding below 135F. CDI - PIC was allowed to reheat both items in microwave to 165F and placed back for hot holding. See temp chart.
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
|
1
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
REPEAT
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two in-use sanitizing buckets housing wet wiping cloths being held in quaternary sanitizer solution at 0ppm. CDI - PIC Solution was replaced with new sanitizer at 300ppm. Employee may have confused detergent with sanitizer.PIC educated staff |