|
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 portion of salad bar to be holding TCS items above 41F (see temperature chart). Per PIC, items were placed on salad bar at around 10:30AM. PIC voluntarily discarded all items holding above 41F due to being out of temperature for more than four hours. PIC agreed to not hold TCS items in the broken portion of the salad bar until unit repaired. Also observed cut cantaloupe and cut watermelon holding above 41F in grab-n-go island unit (see temperature chart). Containers were stacked 3 high. PIC moved top layer to WIF to quickly cool. Do not stack higher than 2 layers. - VR - Verification required within 3 days to ensure unit has been repaired.
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 . |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed one live insect on wall near handsink in prep area. - CDI - PIC killed and discarded insect. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
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 black buildup on walls near prep sink, handsink, and three compartment sink. Clean and increase cleaning frequency to maintain clean. |