|
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 cut watermelon, used for seasonal milkshake flavor, cold holding in flip top cooler at 48F. CDI - Watermelon was cut and placed in flip top at noon. Cut watermelon was placed in ice bath to rapidly cool to 41F or less. Cut watermelon was at 40F by 4PM. Whole watermelons are stored in walk in cooler, cut, placed back in walk in cooler to cool to 41F, then small portions are placed in flip top unit for service. -1.5 points-
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 . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no written procedures for cheese, sliced tomatoes, coleslaw, diced chicken, hot dogs, quesadillas, and other TCS foods that are held on TPHC. CDI - PIC was able to have all TPHC procedures e-mailed from corporate office during inspection. PIC has been advised to retain procedures in establishment and make available upon request. -0 points-
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up of dust on ceiling tiles and vents in kitchen prep areas. Recommend higher frequency and more thorough cleaning. -0 points- |