|
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 cut, leafy greens, shredded lettuce, and cut sliced or diced tomatoes and shredded cheese at 42 to 44°. Operational times are 11 AM to 8 PM. Mobile Food unit has been on station less than one hour. CDI refrigeration unit turned down colder.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM 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 ice to be used in beverages for the public store in a cooler on the floor CDI placed on top of table |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed to dry, wiping claws that appeared to be soiled, possibly stained. EHS explained potential for violation and cross-contamination. |