|
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 flip top and low boy cooler on prep line holding foods above 41F, see temperature chart. PIC called repair technician and voluntarily discarded foods prepared and held in prep top over 4 hours and put foods prepared within the last 4 hours in reach in cooler to cool. Items needed in flip top for service put on emergency TPHC until repairs are complete. REPEAT -3 pts- EHS will follow up within 3 days. 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(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket on table where food/drink is prepared. CDI- PIC moved sanitizer bucket to bottom shelf away from food and drink. -0.5pts- |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees personal items stored on top of single use items in back of house. CDI- PIC moved belongings where they are not in contact with single use items and food. -0pts- |