|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed orange chicken hot holding in steam table #1 below 135*F. See temperature chart. CDI - PIC was able to reheat pan of orange chicken to 165F and place back into steam table.
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken tenders hot holding at steam table # 3 and # 4 below 135F. See temperature chart. CDI - PIC was able to reheat two pans of chicken tenders to 165F and placed back into steam table.
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 . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed secondary spray bottle without any identification in dry storage room. PIC and EHS were unable to identify solution and PIC voluntarily discarded bottle and liquid. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door with large gap from underneath door. PIC will placed work order. |
|
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 water leaking from underneath 3-comp-sink. Water can be seen leaking from metal pipes. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no thermometer or hot water indicator not readily accessible for high temp dish machine. PIC was able to find thermometer towards the end of inspection. EHS observed thermometer malfunctioning. EHS's device measured high temp dish machine at 164F. PIC was able to replace battery for thermometer. |