|
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 pre-portioned bags of cooked wings to be at temperatures of 39-45F in the top refrigerated drawer beneath the flattop grill. The bags of wings observed out of temperature were towards the drawer handle and with PIC stated that it is a drawer that is frequently opened and closed throughout lunch service. The rest of the items in the drawers were observed <41F. PIC stated the wings are not stored in the unit overnight with the container being brought to the line prior to opening at 11am. REPEAT.
- Observed an insert container of spring mix to be at a temperature of 49F at the time of the inspection in the opentop at the far end of the cookline. PIC stated it was filled up prior to opening at 11am from a bag of spring mix in the WIC.
CDI - PIC relocated wings and spring mix containers to the WIF to rapidly cool.
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 . |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - Observed one cookline employee wearing a watch at the time of the inspection. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed the 2 sanitizer buckets at the cookline to be testing at 0ppm quaternary ammonia. PIC stated they had just changed the sanitizer bucket at the dispenser this morning and staff may have filled the buckets up without priming the dispenser. Dispenser and other buckets in the kitchen observed at 200ppm quaternary ammonia.
CDI - PIC emptied buckets and refilled with properly concentrated 200ppm solution. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. - Observed 2 spoons that are used for avocados at the cookline to be stored in a container of 70F water and was stored directly on the prep counter.
CDI - PIC brought spoons to the dishwasher to be W/R/S and will keep avocado spoons in water in the tabletop steamtable going forward. |