|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed numerous items in top of make unit and reach in of make unit (pizza unit) above 41F (see temp chart). PIC stated temperatures had not yet been taken for the day, but has not observed any fluctuations with temperature. PIC stated during the summer kitchen temperature increases which could lead to malfunctions. EHS observed ambient temperature above 41F (see temp chart), after thirty minutes no change in temperature was observed. EHS has advised to have unit assessed. PIC voluntarily discarded all TCS items stored in unit overnight or beyond 4 hours; all other items placed in unit within four hours were removed and placed into WIC to cool. PIC will place pizza toppings stored in top portion on TPHC until unit is fixed and will not store TCS items in reach in compartment. EHS will provide TPHC form and return within 3-days to assess repairs. (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 . |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
Yes |
Yes
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. EHS observed open pizza to-go boxes stored in hallway near restrooms and accessible to guests. The hallway is monitored by camera and to-go boxes are elevated off the ground. However, during the last inspection EHS stated boxes must remain in original package or covered (if opened) when stored in hallway. CDI - PIC removed boxes to wrap with plastic wrap prior to storing in hallway. (0.5) REPEAT. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. EHS observed black residue accumulating on gasket of WIC. Increase cleaning frequency to avoid accumulation. (0) |