|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
observed metal shavings build-up on and around can opener blade.
CDI- wash, rinse, sanitize.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.
observed build-up on ice machine ice deflector. |
|
20
|
0
|
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 foods stored 42-45F in subway line cooler. containers were filled above fill line on container.
CDI- excess product removed from container and cooled to 41F.
*Point decuction was not taken today due to this being the first inspection of the calendar year per NCDHHS. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
observed eggs in subway, sliced melon and strawberrys in tea area, without date mark.
observed open bag of cabbage in upright without date mark. CDI by date mark.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P observed steak in subway area cooler with date mark of 4-30.
CDI by discard. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
observed wet stacked containers on the drying rack. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
observed food residue build-up inside upright cooler next to walk-in freezer. |