|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed opened canned corn and cabbage mix held at room temperature on counter top. CDI - Items placed on TPHC. Form filled out will be retained in MFU. Observed corn, cheese, hot dogs, and cabbage slaw in RIC holding at 45F. Ambient temperature of unit reading 45F. PIC stated items were put into bags and placed in cooler 1.5 hours ago. CDI - Facility turned down unit and it was reading 39F by end of inspection. Bags were opened to allow for airflow. - REPEAT - 3 -
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 |
No |
No
|
No |
3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed towels covering hot dog buns in steamers. Remove. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed QUAT sanitizer reading over 400ppm. CDI - Water was added to sanitizer and concentration now reading 300 ppm. |