|
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 sirloin and other steaks cold holding above 41F. CDI - PIC moved to WI to cool and monitored cooler. Per PIC, coolers struggle when facility experiences a power outage. Last outage was Sunday. Continue monitoring coolers. -1.5-
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 . |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deep grooves in cutting board that is most used, per PIC. Resurface or replace to make smooth and easily cleanable. -0-
4-501.11 Maintain equipment in good repair. Observed deep rusting areas in basins of 3-comp sink. Repair. |
|
49
|
0.50
|
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 dark pieces of meat buildup on plastic trays used to transport meat. Clean often enough to prevent buildup. -.5- |