|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two containers of green salsa, two containers of red salsa, a container of pico, and a container of lettuce held above 41F (see temp chart). The salsa and pico were stored in the make units and the lettuce stored in an ice bath next to the quesadilla press. EHS observed a large amount of ice build up in the second prep top which is the unit that will have a work order placed to be evaluated. PIC removed all items that were held less than four hours and placed in WIC to quickly cool and the other items were voluntarily discarded. EHS observed items taken from line to cool below 41F before end of inspection. EHS could not determine if units were in disrepair and will conduct a return visit to observe compliance. PIC will update EHS tomorrow with arrival of repair tech and if repairs can be made before the weekend. PIC stated they will try to lower the amount stored in each pan for cold holding and place lids over items during down time. PIC stated they will increase frequency of temperature checks to ensure items are below 41F. 3-day VR required to observe compliance with cold holding.
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 a few flies in back of kitchen and in front service line area. Contact pest control or increase frequency of visits. (0) |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed numerous pans by three compartment sink stored after being W/R/S wet. Stagger equipment and utensils after W/R/S to allow for air drying before storing. REPEAT. (1) |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single service bowls next to quesadilla press and kid’s bowls above cold line stored where interior portion is exposed to potential contamination. CDI - PIC inverted containers. (0) |