|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-202.12 Provide at least 100F water at handsinks. Observed both hand sinks in deli area maintaining below 100F. Facility has handsink down line in produce area with handsink that is able to maintain 100F and above. |
|
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 multiple TCS items in Grab n go cases holding above 41F. Items had last been checked less than 4 hours prior, CDI PIC facilitated items re-cooling rapidly in WIC. Ensure when items are returned, restricting to one level, TCS items in cold holding units.
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 . |