|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
-REPEAT-
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. -Pf-
Observed plastic container in hand sink blocking access for hand washing. CDI - PIC removed container from hand sink. |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
-REPEAT-
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P-
Observed a container of steak and container of refried beans being held on stove top at 93F. Only pilot light was on at stove burner. PIC stated both items had been cooked about one hour prior. CDI - PIC turned up flame on stove and reheated steak and beans to 191F.
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 |
Yes |
Yes
|
No |
-REPEAT-
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P-
Observed plastic container of raw chicken sitting on prep surface by grill at 47F. Per PIC, chicken was removed from RIC about 35 minutes prior for call-in order. PIC stated they were waiting to start cooking chicken until closer to pick-up time so food would be hot at order pick-up. EHS explained importance of maintaining temperature control of food. CDI - PIC moved chicken to freezer to rapidly cool. EHS observed chicken at 42F by end of inspection.
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 . |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed crate container of tomatillos stored on floor. Keep food at least 6 inches above the floor. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
-REPEAT-
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 and splash residue build up on gaskets and interior bottom surfaces reach-in cold holding units. Recommend more frequent cleaning. |