|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed cooked falafel and potato wedges on hot line holding below 135F during inspection. See temperature chart. PIC stated items are typically held on TPHC, but the timer used to track time for these items is broken. Facility is holding items on temperature until replacement arrives. PIC stated both items are typically sold out within 30 minutes.
CDI - Both items to be placed back on TPHC and tracked with time sticker until replacement timer arrives.
0 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 . |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed various items throughout kitchen holding above 41F during inspection. See temperature chart. Ambient in togo prep and togo lowboy observed at 44F during inspection. Maintenance contacted during inspection. All items in units for longer than 4 hours voluntarily discarded. All items in units for less than 4 hours moved to WIC. REHS and PIC additionally discussed keeping cold items on service line on time throughout the summer. All items observed holding multiple degrees lower at the bottoms of the pans than the tops. REHS provided additional TPHC form.
72 hour VR required.
Repeat. 3 pts. Risk Control Plan to be discussed during follow up visit.
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 . |
|
49
|
0
|
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 build up on bottom of front RIF during inspection. More frequent or thorough cleaning necessary to preclude pest harborage.
0 pts. |