|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed handsink behind fry station to be out of soap. CDI- PIC restocked soap in the dispenser. |
|
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 Observed grilled chicken tenders from the WIC, prepped salads from 10/13 and 10/14 in the grab and go cooler, and deli meat and sliced cheese at the sub-station to all cold holding above 41F. PIC discarded grilled chicken tenders, placed the salads from the grab and go in the WIC to cool and discarded the top layer of deli meat/ cheese that was over-stacked in the prep top holding above 41F. 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 . |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of raw chicken stored on the floor of the raw chicken WIC. CDI- PIC moved boxes off the floor. |