|
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 salads prepped on 5/12/26 holding above 41F during inspection. See temperature chart. Ambient in unit 42F-45F.
CDI - PIC verified salads had been in unit for less than two hours prior to REHS discovery and moved to WIC to rapidly cool. Maintenance contacted during inspection. Salads to be stored in WIC and placed on TPHC for service until repair. REHS and PIC discussed the possibility of unit being unable to hold proper temperatures due to its proximity to adjacent hot cabinet. RIC is warm to the touch in areas that are in contact with hot cabinet. REHS advised adding insulation or gap in between units.
1.5 pts.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
Observed sealed employee beverage being stored above and in conjunction with student foods during inspection. Ensure all employee belongings are stored in a manner that does not promote the contamination of student foods and beverages.
0 pts. |