|
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 three hotel pan of cooked burger patties hot holding in hot holding cabinet below 135.F See Temp Chart. CDI - PIC stated food was placed into hot holding cabinet approxmetly 1-hr ago. PIC reheated all three hotel pans of burger patties above 165F and place back into hot holding cabinet.
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
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed three quaternary sanitizer buckets with wiping cloths below 50PPM. PIC's and EHS's test strips were used to confirm sanitizer solution to be below 50PPM. CDI - PIC educated staff and discarded solution and wiping cloths and obtain quaternary sanitizer from 3-comp-sink which had a concentration of 300PPM. |