|
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 various TCS foods holding above 41F during inspection. See temperature chart. Sauce prep was not running due to an electrical outlet trip. PIC stated topping prep had been left open during lunch rush, leading to high temperatures.
CDI - All out of temperature foods voluntarily discarded. Outlet powering sauce prep reset. REHS observed unit rapidly cooling during inspection. PIC directed staff to keep the lid of the topping prep closed when not in use. REHS recommended reorganizing unit to place non-TCS foods closest to the flattop.
Repeat. 3 pts.
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 . |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying.
Observed hotel pans stacked together while wet. Ensure all equipment is properly dried before stacking.
0 pts. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
Observed various cracked and/or chipped floor tiles throughout kitchen during inspection. Observed various holes in wall behind prep sink. Repair and/or replacement necessary.
0 pts. |