|
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 cous cous in plastic container inside steamwell at 115F. CDI- PIC combines 115F cous cous with properly held, 151F cous cous stored directly in steamwell, and reheats all contents to 165F. (-1.5) |
|
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 Observed raw shell eggs in metal bowl beside stove held at ambient temperature. CDI- EHS suggests TPHC for eggs held out of temperature control at cook line; PIC agrees, creates time label, and begins to inform staff of new holding procedure. Temporary TPHC procedures provided in inspection, and template attached to form. (-0)
TPHC template here: https://mecknc.widen.net/s/pvtc855zds/tphc-template-english |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle with unlabeled chemical. CDI- PIC labels bottle. (-0) |
|
42
|
0.50
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed avocados in front fliptop with stickers still adhered. Wash avocados and remove stickers prior to use at prep line. (-.05) |