|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed various items in sandwich lowboy 1 and 2 holding above 41F during inspection. Ambient in sandwich lowboy 1 holding at 50F. Unit was improperly stocked, and door was unable to close. Ambient in sandwich lowboy 2 35F.
CDI - All out of temperature foods voluntarily discarded. Sandwich lowboy 1 restocked and allowed to cool. Ambient dropped to 41F.
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 . |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed various boxes of food being stored on floor in WIF during inspection. Ensure all foods are stored at least 6 inches off the ground at all times.
Repeat. 1 pt. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf
Observed Min/Max thermometer on site out of commission during inspection. Repair or replacement necessary.
10 day VR required.
0.5 pts. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.16 (C )Provide waste bins in required areas including at handwash sinks.
Observed no trashcan easily accessible to back handsink during inspection. Ensure all handsinks are properly stocked with easily accessible waste receptacle.
0 pts. |