|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed assorted items in display above 41F (see chart). EHS observed that pans were overstacked and above the fill line. Per PIC items were packaged the morning of the inspection. TCS items should be cooled to 41F or below prior to placing in display. CDI - PIC moved out of temperature items to the WIC for rapid cooling. - 1.5 - REPEAT
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
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 box of angus beef and box of hash browns stored on floor of walk in freezer. - 1 - |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-301.12(B) Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils.-Pf
Observed two large stock pots in the container storage area. Pots were too large for immersion in the 3 compartment sink. CDI - PIC removed items from facility. - 0.5 - |