|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed diced eggs, sliced lettuce, roasted veggies, and cooked shrimp in prep cooler were stored above 41 F. Items were placed in unit this morning according to management. CDI- items were placed in walk-in cooler and allowed to chill. REPEAT (full points).
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp, wiping cloths stored on counter in-between use. CDI- cloths were placed in container of sanitizing solution at proper strength. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P. Observed an atmospheric vacuum breaker at mop sink that is under continuous pressure. Cut the water off when not in use, or placed another vacuum breaker at the base of the faucet. -zero- |