|
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 waffle batter in front part of reach in held above 41F. CDI: Product was moved to the back of the refrigerator further from where the door is opened frequently for the in-use batter. Keep items loaded further back in the reach in to prevent product from warming up when door is opened. All items in the reach in besides the front two waffle batter containers were at 41F. Back of those same containers were at 41F and below.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
43
|
0
|
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. Observed ice cream scoop stored in water at 70F. CDI: Scoop removed. EHS advised PIC that it can be stored in hot water, or on a clean surface such as a plate or container. |