|
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 Observed most TCS foods in flip top/RI unit holding temperatures above 41F. Items included slaw, tomatoes, salsa, cheeses, roasted red pepper, black beans and pico de gallo. PIC stated that these items besides cheeses and ranch had been stored here over night. Observed raw chicken being cold held on ice next to grill with temperature of 54F. Container had little ice and had been placed there a couple hours prior, according to PIC. CDI: TCS food voluntarily discarded and cheeses and ranch moved to WIC to quickly cool to 41F or below. EHS observed cheeses and ranch cooling before end of inspection. PIC added more ice to raw chicken being held next to grill and EHS observed temperature decrease before end of inspection. EHS observed an ambient air temperature of 36F in flip top/RI unit. PIC stated he will still have a technician come look at the unit to make sure it is functioning properly.
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 . |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies in kitchen. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed cut avocados with stickers still in place. PIC states that they are washed prior to service. Ensure stickers are removed during the washing process. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple stacks of metal containers wet stacked. REPEAT |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
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 general cleaning needed underneath equipment on floor at cook line. |