|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed approximately five (5) portions of TCS food in main line grill drawer (Spaghetti, rigatoni, spinach, butter, portioned cooked steak) at temperatures above 41F. Ambient temperature of unit was observed at approximately 51F, per hanging ambient thermometer within unit. CDI - PIC voluntarily disposed of all out of temperature food items within unit and rotated cold holding items to WIC. Unit was placed on defrost and reset, with test pan of tomatoes held within to verify functionality of unit. Final ambient temperature of 40F was seen within unit.
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 . |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed two (2) food employees engaged in food prep (cooking line items, preparing bread sticks, etc.) with watches.
Note: Observed servers at prep lines with no hats or hair nets; however, no food preparation (I.E. salad prep) was observed at time of inspection by any employee without proper hair restraints. EHS reviewed expectations for restraints with PIC. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed approximately six (6) plastic salad bowls being wet nested at drying rack next to warewashing machine. CDI - EHS pyramid stacked clean, wet utensils to accomplish air drying. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed three (3) stacks of single service articles (to go boxes, fryer boxes) at prep line with exposed food contact surfaces. CDI - EHS and food employees inverted single service articles to prevent potential contamination. |