|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P-
Observed raw pork chops in the grill drawer at 44F. All other foods in the grill drawers were 41F or below. EHS notes that pork chops were slightly over the fill line.
-CDI- PIC moved to the WIC to cool down.
Observed in PT 2 potato salad, tuna salad, tzatziki, and coleslaw above 41F. -CDI- PIC voluntarily discarded.
All other foods in flip and lowboy of prep unit were 41F or below.
Ensure TCS foods are maintained at 41F and below.
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 . |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf- Observed can of blueberries with a dent on the seam of the can intermingled with other cans. -CDI- can was voluntarily discarded.
Ensure that cans are looked at upon delivery and discarded or held in a separate area away from FCS and food if stored for credit, |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed person catching clean dishes at dish machine with no head covering/hair restraint on. Ensure that all food employees working with food or food contact surfaces are wearing hair restraints. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
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 sticker residue on several pans throughout the facility being stored as clean, and grease/soil present on handles of holding equipment in several locations throughout kitchen. Ensure that non-food contact surfaces are clean and maintained as clean.
EHS notes an overall improvement of non-FCS cleanliness from last inspection.
-Points maintained at half-
Failure to remediate non-compliance on next inspection will result in full points taken. |