|
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 scallops in fliptop at 43F. CDI- PIC voluntarily discards top layers, keeping bottom layers which temped at 41F or lower. PIC states scallop container will be filled less densely in the future, and thinner cloth (approved for food contact), allowing for increased air ventilation shall be used. (-1.5)
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 . |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several boxes of food on the ground in WIF. CDI- PIC places boxes on crates at least 6 inches above the floor. (-0) |