|
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 low boy reach in cooler unable to stay closed and with an ambient air temperature of 49F. Sour cream and half/half were temped at 53F and 63F. CDI - Items were removed from cooler and moved to walk in cooler. Do not store TCS foods in reach in cooler until repairs are made and cooler is able to hold TCS foods at 41F or less. -1.5 points-
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 . |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed torn gasket on low boy reach in cooler at drive through. Reach in cooler failed to stay closed and ambient air temperature was measured at 49F. All TCS food was removed from cooler. Repair/replace gasket and ensure cooler is able to stay closed and maintain TCS foods at 41F or less. -REPEAT- -0.5 points- |
|
55
|
0
|
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 food splash and residues on walls behind hot holding chili area and behind frosty machine. Recommend higher frequency and more thorough cleaning. -0 points- |