|
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 Lettuce and spring mix in drawer cooler on line measured 44-46F. Also, Asiago cheese in cooler on line measured 45F. Chicken in reach-in cooler measured 44F. TCS foods in cold holding shall measure 41F or less. CDI - PIC moved items to walk-in cooler to rapidly cool.
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 |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Bag of food for catering order was on floor in walk-in cooler. Do not store food on floor. Store at least 6 inches off the floor. 0 pts. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wiping cloth bucket was in sink and surface sanitizer solution that measured 0 ppm. Store wiping cloths in sanitizer solution that is at appropriate concentration. CDI - PIC refilled with properly concentrated sanitizer solution. |