|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. *Observed - Ice machine door with black build up clean frequently to avoid contamination. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
*REPEAT* 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- *Observed - Sliced Roast Beef below 135F in HH Cabinet, see temp chart for details. *CDI - PIC reheated item to 165F.
Note: Points deducted remain the same due to severity, EHS observed container of sliced Roast beef taken out of unit twice to make sandwiches
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 . |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
*REPEAT* 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. *Observed - heavy Grease build up under fryers. clean frequently to minimize build up. |