|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
4-301.11 Cooling, Heating, and Holding Capacities-Equipment - PF Observed the #3 salad and hoagie stand up cooler to only be holding an air temp of 48F at best. This is too warm to refrigerate properly. 41F-45F or less is the required temperature range. Observed the walk-in cooler to be holding air temperature just at 45F with no safety margin. Observed milk cooler not to be functioning properly. All refrigeration equipment must function properly. Do not use the units if they cannot be brought into the proper temperature range. -CDI The #3 unit was emptied and items were removed to the walk-in cooler. The milk cooler will be emptied at the end of service. The Person In Charge (PIC) was directed to make a repair call for the rerigeration units ASAP. Contact C. Elmore at 704-621-2295 when the refrigeration units are serviced. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-602.11 Food Labels Observed items that require labeling under the NC Food Code. CMS is working to resolve this issue via varience or other means. -CDI |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - C Observed 2 sanitizer buckets to measure below the required strength. |