|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken, burgers and lettuce holding above temperatures in the cold drawers. CDI- Items placed on TPHC. Observed cheese, pork BBQ and tomatoes holding above 41F in the walk in cooler. CDI- Items placed in the walk in freezer to cool. EHS temped cooler. Walk in was temped at 41F. EHS noticed that there was lots of food in the cooler. EHS advised PIC to remove all unnecessary items from he cooler for better air flow to keep items at temp or get maintenance to cool cooler to a lower temp. PIC stated that food temps were taken earlier in the day and a delivery came prior to EHS' arrival. The door was left open for an extended period.
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 . |
|
55
|
0.50
|
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 floors in need of cleaning.
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grout in kitchen area. |