|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed salmon at 56F in reach in at bistro prep cooler. Observed chicken at 55F in a reach in at Southern Table area. CDI - The salmon had been used this morning and was pulled out of the cooler and placed back in for cold holding without proper cooling. Staff moved salmon to blast chiller to cool. The chicken was in a cooler that staff stated ices over so it is put out of service and all food should have been removed from the cooler. Chicken was voluntarily discarded by PIC.
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 . |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed build up on non food contact surfaces of large mixer. Needs cleaning. REPEAT |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee beverages stored in prep areas next to food/equipment in multiple places. Needs to be stored in a designated area. REPEAT. |