|
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.
Observed 7 total salads temping above 41F in “ready to eat” case. Observed several sliced deli meats packaged and sliced in-house temping above 41F in deli meat grab&go area. It was determined during inspection that the units are functioning properly, but TCS foods should be maintained pushed back further into units. CDI- PIC voluntarily discarded listed items, due to items being out of temp outside of parameters.
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 . |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.13 Properly locate mechanical insect control devices.
Relocate glue trap for flying insects to area not above clean equipment or food prep areas. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
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 Gaskets of walk-in door with black residue accumulation. Floor of bakery freezer needing cleaning. Increase cleaning frequency. *REPEAT* |