|
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 EHS observed three sheet pans of waffle fries holding below 135F. PIC discussed with food employee who stated fries were prepared 15 minutes prior. PIC instructed food employee to remove fries from hot box and reheat to 165F. CDI - Food employee reheated fries to 165F and placed fries into hot box for hot holding. (1.5)
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 . |
|
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 EHS observed two spray bottles stored unlabeled with other chemicals. PIC unsure what cleaner was inside the bottles. CDI - PIC removed bottles from storage and placed in office to label once cleaner was identified. (0) |