|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed various TCS items throughout kitchen holding above 41F during inspection. See temperature chart. Per employee, various units had been set too high during deep cleaning the night before. REHS observed prep unit achieve proper ambient temperature during inspection. Maintenance contacted for other units. All TCS foods out of temperature for longer than four hours voluntarily discarded. REHS advised keeping chicken batter covered or on TPHC. TPHC form provided during inspection.
3 day VR required.
Repeat. 3 pts.
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 . |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair.
Observed various plumbing fixtures throughout facility in disrepair. Repair necessary.
0 pts. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture.
Observed low grout lines throughout kitchen area during inspection. Repair necessary.
Repeat. 1 pt. |