|
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 diced tomatoes, shredded lettuce, corn salad, red salsa, and shredded cheese inside prep cooler > 41F (see temp chart). Observed hot salsa inside reach-in cooler at 46F. CDI: all items were placed on ice and brought down to proper temp. Discussion with PIC to ensure TCS food is cold below 41F before leaving to come to route location and during transport.
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 quat sanitizer in spray bottle well above 400ppm and turned EHS test strip dark blue. CDI: sanitizer was diluted to proper concentration. |