|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed chicken nuggets in a hot holding unit at 127F. Other items in the unit were above 150F. PIC stated that they were placed in that unit a little after noon. -CDI- PIC reheated the nuggets to 177F. (0 pts)
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 . |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed coleslaw in the low boy unit at the end of the service line at 44F. PIC stated that they containers of coleslaw had been in there since the day before. The ambient temperature of the unit was 46F. Also observed sliced tomatoes, cut lettuce, and American cheese at 43F in the flip top unit by the cook line. The ambient temperature of the flip top unit was exactly 41F. PIC voluntarily discarded all of the necessary food items in both units and adjusted the temperature in the flip top unit. PIC placed a maintenance order for the low boy unit. REPEAT*** VERIFICATION REQUIRED*** (3 pts)
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
Observed one unlabeled bottle of disinfectant spray by the service line. -CDI- PIC labeled the bottle. |
|
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.
Observed wiping cloths in quat sanitizer solution at less than 100ppm. -CDI- PIC replaced the sanitizer solution with new solution at 200ppm. (0.5 pts) |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed large amounts of food debris in the flip top unit. Also observed large amounts of grease residue on the fryers as well as the outside of the hood system. Increase cleaning frequency. REPEAT*** (1 pt) |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
Observed heavy amounts of food debris on the floors throughout the kitchen. Increase cleaning frequency. (0.5 pts) |