|
22
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
No |
-REPEAT- 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed provolone slices and chicken wings above 41F in prep coolers due to overfilling of pans. Items above 41F were placed in separate pan and placed into walk-in to cool before placing back into prep unit reach-in or prep flip top. CDI
Points not increased due to volume of foods that were properly holding at 41F and below. All units working properly. Due to history of cold holding violations, points will be increased if violation is observed.
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 . |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed several wet wiping cloths on sanitizer bucket resting out of sanitizer solution. Once cloth is wet, ensure cloth remains fully submerged in solution to prevent microbial growth. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used.
Observed two boxes of plastic single use utensils opened and unprotected on storage shelf. |