|
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
EHS observed facility holding cut lettuce on the line in an ice bath at 60F.
CDI- PIC voluntarily discarded the lettuce. During previous inspection EHS provided facility with TPHC for to use for lettuce. Facility shall use TPHC for the lettuce or hold the product at 41F or below.
**REPEAT** -1.5-
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 . |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed sanitizer buckets of quat sanitizer measure at 100ppm
CDI - Buckets were replaced with sanitizer at correct concentration.
-0- |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying.
Observed multiple metal pans in clean dish storage area stacked wet.
**REPEAT** -1- |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed make line lowboy with a leak, standing water was visible inside the unit. Repair.
**REPEAT** -0.5- |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture.
Observed multiple areas of the kitchen with low grout and food debris building up between the floor tiles. Repair as soon as possible.
**REPEAT** -1- |