|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed all TCS foods being held in olive & antipasta bar, packages of brie, blue and meunster cheeses being held in cheese grab and go case, a container of ribs being held in mobile grab and go unit and a container of shrimp dumplings being held in another mobile grab and go unit all above 41F. See temp chart. CDI: PIC voluntarily discarded all items. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several working bottles of condiments and sauces being stored on sandwich make prep counter and a pitcher of oil being stored on prep cart next to wok all unlabeled. Label all working containers of food. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed a container of cooked shrimp being stored in a container submerged in water. CDI: PIC drained water from container of cooked shrimp. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of metal containers being stored wet nested on clean storage shelf in pizza make station. CDI: PIC unstacked containers to allow for air drying. REPEAT. |
|
50
|
0.50
|
Hot & cold water available; adequate pressure |
No |
No
|
No |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed water from 3 compartment sink at pizza make station only reach a maximum temperature of 106F and two separate 3 compartment sinks in deli only reach max temperatures of 109F and 110F. A minimum of 120F is required in 3 compartment sinks to ensure at least 110F can be maintained in wash solution compartment of 3 compartment sink. VERIFICATION REQUIRED to ensure 3 compartment sinks reach at least 120F. |