|
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 cut lettuce, chicken salad, and two squeeze bottles of spicy aioli being held above 41F in prep unit. See temp chart. All other items in the unit were found to be at 41F or below.
CDI- Items were voluntarily discarded by PIC.
-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 . |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
EHS obsevred several flies in the kitchen during the inspection.
-0- |
|
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.
EHS observed a wiping cloth stored in sanitizer solution below 150ppm. EHS observed two sanitizer rags at coffee station not fully submerged in sanitizer (not enough sanitizer in the container to submerge rags).
CDI- PIC replenished sanitizer solution in all containers at the concentration.
-0- |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed heavy dust and splatter build up on ceiling tiles throughout kitchen. EHS observed food debris under equipment, especially in the bistro area. EHS observed several areas in the floor with chipping and cracked/missing portions. More frequent cleaning is recommended and repairing floor.
**REPEAT**
-1- |