|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed the whole right side of the primary flip top unit above 41F. All item on the left side were 41F or below. The right side is directly next to an oven which produces a fair amount of heat when the flip top door is open which could be the cause of the items not being compliant. EHS came right after a lunch rush. PIC insisted that all items were 41F and below prior to the lunch rush. -CDI- PIC placed the necessary items in the WIF to be rapidly cooled back down to 41F or below. REPEAT*** (3 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 . |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed multiple soiled wiping cloths not being stored or fully submerged in a sanitizer solution. -CDI- Wiping cloths were appropriately stored. (0.5 pts) |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor.
Observed one box of single-use cup that were stored directly on the floor. PIC stated that they were just recently placed there to grab more cups. -CDI- pIC immediately placed the box back on the rack. (0 pts) |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed damaged gaskets on a low boy unit. Replace damaged gaskets. (0 pts) |
|
49
|
0.50
|
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.
Observed heavy accumulation of grime on the gaskets throughout the facility. Increase cleaning frequency. (0.5 pts) |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
Observed burn marks on the walls behind some of the ovens. Replace walling to maintain in good repair.
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 slight accumulation of grime on floors and ceilings. Increase cleaning frequency. (0 pts) |