|
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 - Cooked Shrimp and Pate above 41F, see temp chart for details. PIC stated items were above temperature due to units open during lunch rush. *CDI - PIC moved items to RIF to be rapidly cooled before placing them back into units.
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 . |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
*REPEAT* 4-501.11 Maintain equipment in good repair. *Observed - Gaskets tearing on 3 Door Flip Top Lowboy and Single Door Flip Top Lowboy. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- *Observed - Test kit color key faded unable to accurately read sanitizer of 3 compartment sink.
A verification visit will be conducted within 10 days to ensure establishment is in possession of test kit that can accurately measure sanitizer concentration. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. *Observed - Small leak from faucet at main handsink when cold water is turned on. Owner turned off cold water to save on water. EHS instructed PIC to leave cold water on as water would get too hot to allow for proper handwashing. *CDI - PIC turned on cold water. |