|
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 EHS observed cooked onions and cooked egg patties in make unit above 41F. PIC stated facility has had issues with maintaining items cold during service. EHS observed some items stored above fill line, plastic containers being used, and gap in make unit. EHS provided education. PIC unaware how long eggs and onions were above 41F. CDI - PIC voluntarily discarded items. (3)REPEAT.
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
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. EHS observed wiping cloths stored in sanitizer in main kitchen at 0ppm. EHS observed sanitizer dispenser dispensing at correct concentration of 200ppm. CDI - PIC removed sanitizer from use to later replace with sanitizer at correct concentration. (0) |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. EHS observed black cutting board scored with deep incisions and observed cutting board peeling around edge of cutting board. CDI - PIC voluntarily discarded cutting board. (0) |