|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco- Employee beverages must be stored covered, and below work contact surfaces. Observed employee beverage stored on food prep surface. CDI by removing beverage. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency- Cleaned utensils must be free of food debris-residue and clean to sight and touch. Observed metal pans on the drying rack stored as clean containing food debris. CDI by sending back to wash. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot Holding- Maintain all hot held TCS food items at 135F or above until served. Observed hamburgers wrapped in foil wrap stored in hot hold cabinet and service line steam table < 135F. Burgers were prepared and wrapped < 1 hr. prior to observation according to PIC. CDI by discussing proper hot holding temperatures with PIC. New procedure may to required to keep hamburgers in temperature. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition-All TCS ready to eat food items must be discarded within 7 day hold time. Observed spinach, pasta sauce, mozzarella cheese stored beyond 7 day hold time. CDI by discarding food items. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-602.11 Food Labels- Packaged food items that are offered to the consumer as grab and go may be required to meet the labeling requirements of the NC Food Code. Observed salads, yogurt, lettuce-tomato-pickle containers being offered as grab and go. |