|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. EHS observed food employees storing soiled equipment and dishes in hand sink behind bar area. EHS advised to keep hand sink clear and free of any debris or equipment too allow for access to hand washing. CDI - PIC removed soiled equipment. (0) |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed turkey sandwiches, cucumber cream cheese sandwiches, chicken salad croissants, whipped cream, and milk above 41F. Whipped cream and milk are held in portioned containers on prep table during tea time and offered as needed. Cucumber sandwiches, chicken salad, and turkey sandwiches are held in two door RI during tea time but due to the volume the items are constantly pulled from refrigeration for plating. EHS advised to utilize TPHC for TCS items needed for tea time to eliminate the need to keep items below 41F during service. CDI - All TCS foods above 41F were voluntarily discarded due to the ending of tea time. (1.5)
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. EHS observed gaskets in low boy coolers beginning to accumulate debris and residue. Increase cleaning frequency to avoid accumulation. (0) |