|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one (1) nearly depleted portion of cooked onions in prep top at 45F. PIC was unable to determine if unit had been held open for any extended period of time. Per observation, all other cold holding within the unit and throughout establishment was correct. CDI - PIC voluntarily disposed of out of temperature food item.
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 . |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris (shredded cheeses, flour, etc.) on shelving and bottom of reach in cooler and prep unit. Clean as needed. Observed two (2) plastic bins at clean dish rack above 3 compartment sink with minor soil on outer portions. Clean non food contact portions of utensils and equipment thoroughly before storing as clean. |