|
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 two (2) unopened packs of RTE hot dogs and 1 unopened pack of RTE bratwurst at temperatures above 41F at start of inspection. PIC stated that these had been purchased on the day of inspection and kept within her vehicle for less than 4 hours. CDI - Food was placed in calibrated refrigeration to cool correctively.
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 . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed properly stored and labeled chlorine sanitizer bottle at greater than 200 ppm. CDI - PIC titrated sanitizer with readily available water to a concentration of less than 200 ppm. Use test kit to verify chlorine sanitizer is maintained at 50 to 200 ppm. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC operating with bangles and jeweled ring during food prep (reheating chili, etc.). Remove all jewelry other than plain wedding band. |