|
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 cooked diced chicken, cut cherry tomatoes, fully cooked chicken wings and chicken tenders cold holding in the small prep unit at temperatures above 41F. PIC stated items were kept in the unit overnight. Ambient temperature of the unit was between 22F-33F. PIC could not say when the items were last at 41F. Observed cooked elbow noodles and diced chicken cold holding above 41F in the WIC. PIC stated they had a recent delivery so the door was propped open. All other items in the WIC were 41F or below. CDI-PIC voluntarily discarded items out of temperature from the prep unit and the WIC.
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 . |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed bottles of different sauces and spices without a label. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a heavy presence of flies in the back of the kitchen. Increase pest control. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed can opener, utensils and hooks holding food contact surfaces of utensils were rusting. CDI- PIC discarded hooks and utensils that were rusting. |
|
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 an accumulation of dust in the ceiling vents and fans throughout I the kitchen as well as in the ice maker vent. Observed RIC gaskets that are in need of cleaning. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed several broken tiles at the entrance of the kitchen. Repair so floors remain smooth and easily cleanable. |