|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
No bare hand contact allowed with RTE foods unless foods are immediately cooked to 165. Observed employee handling cheese and hoagie bread bare handed that is partially toasted on flat grill and not likely reaching 165. Employee corrected, washed hands and put on gloves to handle RTE foods. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
Date mark all required RTE/TCS foods per NC food code. Maintain 7 day shelf life for refrigerated foods. Observed foods not accurately date marked, observed some foods dated past 7 day refrigeration shelf life. CDI- Foods properly dated or disposed of. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
No |
Use approved cooling methods. Observed deep container of soup with a tight lid, that was said to have been cooled initially with an ice bath the night before. Observed soup marginally cold at 46 degrees. Be sure not to place actively cooling foods in deep containers with tight lids which will slow down the cooling process. Use shallow, vented pans, stir often, use quick chilling equipment or other effective methods. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
Air dry dishes and utensils. Observed a few dishes being tight stacked while still wet. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
Maintain non food contact surfaces clean. Need to clean between rack grates in walk ins of build up. |