|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Pitcher of sweet cream in reach-in cooler measured 56F. TCS foods in cold holding shall measure 41F or less. CDI - Sweet cream placed on temporary TPHC and will be used or discarded within 2 hours. 0 pts.
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 . |
|
41
|
1
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Sanitizer buckets measured less than 150 ppm quat. Store wet wiping cloths in 150-400 ppm quat sanitizer solution when in between uses. REPEAT |