|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 1 pan of raw beef measured 44-47F. TCS foods in cold holding shall measure 41F or less. Ensure staff place meat in walk-in cooler after preparation to cool to 41F before placing in meat case. CDI - PIC moved raw beef to walk-in cooler to cool. Kept at half credit due to no increase in severity from last inspection. REPEAT
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 . |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wet wiping cloths observed on cutting board. Store wet wiping cloths in sanitizer solution when in between uses. Place soiled towels in soiled linen area until they are picked up to be washed. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Paint chipping on ceiling of walk-in cooler. // 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Some cutting boards have large amount of deep cut marks and are no longer smooth and easily cleanable. Resurface or replace damaged cutting boards. |