|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cesar, Cobb, and Mediterranean pasta salads prepped this morning observed above 41F in the customer grab-and-go. CDI- EHS discusses with PIC the necessity to cool properly before placing TCS items inside grab-and go. PIC relocates recently prepped salads to RIC for cooling. EHS advises the PIC to monitor cooling rates inside the RIC and move items to the WIC if necessary to reach 41F within 6 hours of the prep time. REPEAT. (-3)
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 . |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies and fruit flies are various locations in kitchen. EHS verified routine pest control services but advises increased frequency. (-0) |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed in-use tongs stored on prep table with visible food debris. (-.05) |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed non-functioning hot water dish machine. Repair, replace, or remove hot water dish machine if it is not necessary for the operation. (-0) |