|
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 all TCS foods in topping unit holding above 41F during inspection. See temperature chart. PIC stated maintenance was on site earlier in the day to assess. REHS observed unit set to 30F. REHS advised increasing temperature setting on unit to prevent it freezing over.
CDI - All items voluntarily discarded. Facility has ample refrigeration to operate without unit until repair.
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 . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P
Observed sanitizer at three compartment sink dispensing far above safe levels during inspection. PIC stated they already have a maintenance request in, and staff already test sanitizer concentrations every time the sink is filled.
CDI - Facility to continue testing and diluting sanitizer as needed.
0 pts. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf .
Observed no thin probed thermometer on site during inspection. Acquisition necessary.
10 day VR required.
0.5 pts. |