|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black build up and residues along ice chute. Recommend higher frequency and more thorough cleaning. -0 points- |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed quinoa, black beans, and tomatoes in flip top cooler holding at temperatures between 45F and 54F. All other TCS foods were 41F or less. CDI - Items were taken to walk in cooler to rapidly cool to 41F or less. PIC has been advised to monitor temperatures in cold holding unit, to maintain TCS foods at 41F or less, and to ensure TCS foods have undergone proper cooling step prior to placing in flip top cooler. -1.5 points-
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 . |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-502.11(A) Maintain utensils in good repair. Observed stored utensils, such as mesh skimmers and strainers, with damage and rust. Discard and replace with utensils in good repair. -0 points- |
|
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 food debris and splash on flooring throughout kitchen. Recommend higher frequency and more thorough cleaning. -0 points- |