|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Shredded cheese in sandwich cooler measured 44F. Cooked broccoli in upstairs cooler measured 45F. TCS foods in cold holding shall measure 41F or less. CDI - Items moved to walk-in cooler to cool. Kept at half credit due to no risk in severity from last inspection. REPEAT
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Vacuum packaged raw salmon and raw tuna observed in walk-in cooler. Raw fish must be removed from ROP packaging before thawing under refrigeration. CDI - PIC slit open packages. 0 pts. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Employees observed using towels to dry clean utensils. Utensils must be air dried after washing. Do not use cloth towels to dry utensils. REPEAT |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.15 Provide dumpster, waste containers that are of sound construction. 1 dumpster is rusted through and needs to be replaced. 0 pts. |