|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed a container of sausage patties being held on steam well at 126F. CDI: PIC voluntarily discarded sausage patties. |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-302.11 (A) Food employees shall keep their fingernails trimmed, filed, and maintained so the edges and surfaces are cleanable and not rough. -Pf Observed employee with long, painted fingernails handling food. VERIFICATION REQUIRED within 10 days to ensure employee’s fingernails are trimmed. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed utensil used for cutting holes in bread for bread bowls being stored with handle touching bread. CDI: PIC removed cutting utensil from container of bread. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a stack of 4 containers stack wet on clean equipment storage shelf. CDI: PIC separated containers to allow for air drying. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed one silicone spatula with a large crack in food contact surface portion of utensil. CDI: PIC discarded utensil. |