|
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 mac and cheese hot holding in steam well at 129F.- CDI- PIC reheated mac and cheese to 170 for hot holding.
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 |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. -Observed boxes of food in freezer on floor. Shelf holding food boxes was broken. -CDI- PIC placed boxes of food at least 6 inches off the floor. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-903.12 Do not store cleaned equipment, utensils, linen in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. -Observed cleaned utensils stored on clean dishes rack directly underneath open vent on ceiling with visible dust and debris. No vent cover was observed covering the open vent to prevent contamination. -
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. -REPEAT- EHS observed several stacks of metal pans still wet. |
|
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 buildup of food debris and residue inside the bottom of lowboy coolers on prep line. Observed buildup of food debris in gaskets of lowboy coolers and reach-in coolers throughout kitchen. Observed buildup of food debris on inside of microwaves throughout kitchen. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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 floors and walls behind kitchen equipment (fryers, cold holding equipment, stovetops) with visible buildup of debris and residue. Floors and walls behind equipment in need of cleaning. REPEAT. |