|
22
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed several TCS applicable foods cold holding > 41 F in make line. Upon further investigation, it was discovered that the unit was malfunctioning. See temperature observation chart. PIC advised that items were placed in the unit for cold holding this morning between 10:00-1030 am. CDI - All items placed into deep ice baths to cool down towards and PIC contacted refrigeration technician for repairs. -1.5-
Verification is required.
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. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.12 Food that is being slacked shall be held in refrigeration at 41 F and below or at any temperature if the food remains frozen. Observed chicken being thaw/slacked on prep table. CDI - Food handler transferred chicken into reach-in unit below. -0- |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping cloth on prep table. -0- |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed some metal food containers wet stacked on top shelving unit. CDI - Employee separated utensils. -0- |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
REPEAT VIOLATION: 4-501.11 Maintain equipment in good repair. Observed top refrigerated make unit unable to maintain TCS foods < 41 F. Repair. -0.5- |