|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed unwashed kale, Brussels sprouts, potatoes, and green peppers stored above ready to eat sauces and lentil soup in walk in cooler. CDI, EHS educated PIC on correct storage order. Unwashed produce was removed from above ready to eat foods. EHS also left facility Mecklenburg County storage order handout. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Observed chemical dish machine in kitchen measuring at 0ppm chlorine. CDI, Ecolab representative came and fixed machine. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed white rice hot holding at 88F. CDI, white rice was reheated to 165F. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cut tomatoes cold holding at 50F. CDI, PIC voluntarily discarded tomatoes. Observed cooked shrimp cold holding at 56F in prep top. CDI, shrimp was moved to walk in cooler to rapidly chill. |