|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed non-functional walk-in cooler unit at beginning of inspection. PICs present state that the unit began to malfunction 2 hours prior to inspection. Refer to temperature chart for details. PICs had contacted TWC Services when the unit’s temperature began to increase and were placed into 2-3 hour queue. PICs also advised that foods which were at < 41 F had been placed on TPHC at the line and inside meat reach-in unit. TWC maintenance technicians arrived onsite 15 minutes after EHS arrival. CDI - All deli meats and cheese relocated to facility’s walk-in freezer and remaining products such as lettuce and sliced tomatoes transferred to walk-in cooler across from hall. PICs instructed to report to EHS once repairs are completed by no later than end of day. ***VERIFICATION REQUIRED. -1.5-
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. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (C) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knife used for sandwiches wedged in between prep units. CDI - Utensil w/r/s. -0- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed cold drawer unit doors (2x) broken below sandwhich make station. Repair. -0- |