|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed roasted potatoes 120F in the hot hold cabinet. CDI (corrected during inspection) potatoes reheated in the oven to 191F. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one line cook without a beard guard upon entering kitchen. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - C Observed 2 ice wands for cooling directly on the walk-in freezer racks. Both wands were hung from the rack above. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed one cracked door handle on the upstairs 2 door refrigerator.
Gave facility Ben Chapmen's email address for product assessment on Apple butter which facility currently uses TPHC.
benjamin_chapman@ncsu.edu |