|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(B) Maintain raw shell eggs in refrigeration with an ambient air temperature of 45F or below.- P- Observed raw shell eggs on a prep surface at 63F. Per PIC, eggs had been out of refrigeration for about two hours in preparation for baking. Also observed warm milk on prep at 93F. CDI - PIC moved eggs to WIC. PIC reheated milk to 135F. EHS discussed keeping eggs in WIC until needed or keeping eggs on TPHC.
For more information, please visit: www.mecknc.gov/foodsafety |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 2 wiping cloths not held in sanitizer bucket. Water in bucket tested at 0ppm Quat sanitizer. CDI PIC remade sanitizer bucket and placed cloths in bucket. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed serving tongs in water at room temperature in a sanitizer bucket. CDI PIC removed tongs to 3-comp sink for w/r/s. Bucket was replaced with sanitizer water for wiping cloths. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
-REPEAT-
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single-service items stored on the floor in cake decorating area. PIC moved containers. |
|
47
|
0.50
|
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 all the cutting boards with deep scores. PIC to resurface or replace cutting boards. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P- Observed not backflow prevention device on hose bib of mop sink. - 3-day VR required (11-6-25). PIC to purchase and install backflow prevention device. |
|
55
|
0.50
|
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 walls with buildup through out facility. PIC to address cleaning frequency.
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed walls with puckering paint in back kitchen area. PIC to address cleanability of walls. |