|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed all TCS foods in prep unit on right side of make line above 41F (pasta salad, coleslaw, portioned rice, portioned mac and cheese, cut melon). Observed ambient temperature of unit at 45F. -PIC stated all foods were moved from WIC into prep unit at 11am, and temperatures were verified at 41F or below at 11am. -PIC voluntarily discarded the foods listed. PIC stated TCS foods in prep unit will be held on temporary 4-hour TPHC, until the cooler is repaired and properly cold holding at 41F or below. -3 day verification visit required-
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 . |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf -Observed no sanitizer test strips for quaternary sanitizer (in 3-compartment sink and in buckets). Obtain test strips. -10 day verification visit required- |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee bags, phones, and jacket stored among dry storage shelves. Store employee items in designated area to prevent contamination of customer food and clean equipment. -CDI- PIC relocated employee items. |