|
22
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - REPEAT - Observed sliced cheese and turkey holding above 41F at sandwich prep station. Per PIC, pans are left uncovered during lunch rush. EHS recommends placing items on TPHC or only filling containers halfway full during busy hours. Items can be rotated to WIC after rush hours as well to quickly cool items if not out of temp for more than 4 hours. PIC moved items to WIC to quickly cool. - VR - Verification required within 3 days to ensure unit is holding all TCS items at 41F or above.
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 . |
|
37
|
0
|
Food properly labeled: original container |
No |
Yes
|
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. - REPEAT - Observed a few unlabeled squeeze bottles of mayo. *NOTE: No point escalation due to most squeeze bottles observed properly labeled. Point deduction will occur at next inspection if issue persists. |
|
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 food residue and debris buildup on sliding doors and interior cabinets underneath sandwich prep station. Clean and increase cleaning frequency to maintain clean. |