|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed several pans of crinkle cut fires and regular fries hot holding below 135 F. CDI - PIC provided temp log from 9:30 am with cook temperature of 180 F. PIC advised that the products are typically held on TPHC. PIC placed items on TPHC and time stamped white board. -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. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
REPEAT VIOLATION: 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two sanitizer buckets holding solution with concentrations of < 50 ppm QT since 6:15 am. CDI - Solution discarded and refilled with concentrations at 200 ppm. -0.5- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed non-functional dish machine. Machine not in use; all utensils are being washed, rinsed and sanitized at the 3-compartment sink. Repair. -0- |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
Yes |
Yes
|
No |
REPEAT VIOLATION: 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed two recycling receptacles with their sliding doors left open. CDI - PIC closed doors. -0.5- |