|
21
|
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 cooked steak and mashed potatoes in steamwell holding below 135F during inspection. See temperature chart. Both items placed in steamwell around 10:30am.
CDI - Both items reheated to over 165F during inspection.
Repeat. 1.5 pts. Points not escalated due to vast improvement.
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
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed cooked fish being stored in direct contact with the bottom of another container of food in steamwell during inspection. Ensure all foods are stored in a manner that does not promote contamination.
Repeat. 1 pt. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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 floors littered with food debris during inspection. Facility has made vast improvements in floor cleanliness since previous inspection.
Repeat. 1 pt. |