|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chopped cabbage in cole slaw mix cold holding above 41F and backstock at 42F in walk in cooler. CDI - PIC cooled to 41 within 4-hour time window. Monitor temperatures throughout day as required under PIC duties and determine if facility would like to use TPHC instead. -0-
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 . |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed dish employee towel drying bento boxes before pyramid stacking. Allow these items to air dry. -.5- |
|
45
|
0.50
|
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 clean ice wands stored directly on floor in walk in cooler. CDI - PIC washed, rinsed and sanitized, then wrapped before re-freezing. Keep protected once clean. -.5- |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed spring-loaded hose in use without a continuous pressure backflow device. VR no later than 03/03/2026 to ensure facility has installed a continuous pressure backflow preventer. -1-
5-205.12 Avoid creating a cross-connection between potable and non-potable water sources. Observed hose for pre-soak solution submerged in side solution with soiled dishes inside. CDI - Hose removed and EHS explained the risk. |