|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed caramelized onions, roasted peppers and other TCS foods stored in flip top in middle section cold holding above 41F. Per PIC, these items were placed in cold holding at 7A. CDI - PIC placed products on ice to rapidly cool and will monitor to ensure foods are cold holding at or below 41F. EHS reminded PIC that ensuring proper temperature and monitoring food temps are duties of PIC required by 2017 NC Food Code. -1.5-
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 . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one container of unlabeled yellow chemical stored in bar. CDI - PIC labeled. -1- |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed severely dented can of navy beans stored in same area as intact cans. CDI - PIC placed in kitchen in an area designated for these items. -0- |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knife stored between soiled sides of prep flip top portions at cook line. Keep knife on clean sections of equipment or use other clean surface to store. -.5- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed standing water in bottom of prep unit in middle of three sections at cook line. Towels being used to soak up standing water. Top and bottom sections not holding TCS foods at or below 41F. Repair. -0- |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed leak at spray nozzle in 3-comp sink. Per PIC, facility has a plumber schedules prior to 2P today. Repair. -0- |