|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - REPEAT - Observed various TCS items holding above 41F on salad bar (see temperature chart). Ambient temperatures observed at 37F. Per PIC, items were prepped earlier in the morning. - CDI - PIC moved items to WIC to quickly cool. EHS observed temperatures recover to be 41F. Ensure items are cooled properly after prep prior to being placed on salad bar. - *NOTE: Risk control plan may be implemented at next routine inspection if cold holding issues persist.
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 . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P - Observed blue chemical stored directly next to vegetables on prep sink drain board. - CDI - PIC removed chemical from drain board. |
|
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. - Observed cleaning needed for shelving in 2 door RIC in produce room. Clean and increase cleaning frequency to maintain clean. |