|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed prep top and WIC with TCS foods above 41F (see temp chart). WIC had ambient air temp of 50F and prep top ambient air temperature of 46F. PIC requested same day maintenance of for both units. Facility to continue operating by moving all TCS foods from WIC to chicken WIC and can sufficiently operate without cross contamination inside chicken WIC and was properly cold holding. PIC discarded cheeses, lettuces, and other TCS foods above 41F in both units. VR within 3 days to check cold holding status of both units.
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 . |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed main prep top not in use for holding food, but establishment is holding dishes and single-service containers in it. Facility has scheduled maintenance for it prior to inspection |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed moderate dust buildup on a/c vents inside chicken WIC. Repeat. |