|
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 Chicken strips from Bojangles measured 116-121F in hot holding. TCS foods in hot holding shall measure at least 135F. CDI - PIC will use TPHC and discard the chicken tenders if they aren't sold by the end of the game (less than 3 hours).
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 . |
|
36
|
1
|
Thermometers provided & accurate |
No |
Yes
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Establishment only has dial thermometer. Ensure establishment has thin probe thermometer for checking thin foods (hot dogs). VR - Verification required within 10 days that establishment has thermometer. REPEAT |
|
48
|
1
|
Warewashing facilities: installed, maintained & used; test strips |
No |
Yes
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf No chlorine test strips at establishment. VR - Verification required within 10 days that establishment has test strips. REPEAT |