|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed raw steak, raw chicken, cooked cactus and other TCS foods in both prep units across from cookline above 41F (see temp chart). CDI-PIC voluntarily discarded items. Room temperature air throughout kitchen varied from 85F-90F. VR within 3 days to check for cold holding status of units. EHS spoke with PIC about filling containers half full in prep units, especially during summer and during rush, which held at 41F. 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 . |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed jalapeño in large metal container on the floor in the back of the kitchen near 3 compartment sink. Food handlers moved on container to shelf off the floor. REPEAT. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed large, plastic containers wet stacked under dishmachine. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. Observed trash cans in women’s restroom without a cover. |