|
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 one (1) portion of salsa in hot table at 128F. Per conversation with PIC, salsa was prepared at 9 a.m., more than 2 hours prior to EHS observation. CDI - PIC voluntarily disposed of out of temperature food.
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 . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-208.11 Store labeled, first aid supplies to prevent contamination.-P Observed two (2) bottles of burn gel stored on shelf above clean empanada press. CDI - EHS reviewed medicine storage with PIC and rotated burn gel bottle to existing lower storage at front register, where bottle of employee medicine was already located. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
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 one (1) bag of repackaged skewered RTE hot dogs in walk in freezer stored in grocery bag. CDI - Head chef donned gloves and rotated hot dogs to properly labeled and dated multi-use food container.
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed automatic empanada press with no ANSI or NSF labeling or documentation. Replace uncertified equipment with approved ANSI certified or equivalent food safe equipment. |