|
6
|
1
|
Proper eating, tasting, drinking or tobacco use |
No |
Yes
|
No |
2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee drink stored with dishes. Put drinks in proper area. |
|
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 tomtoes, cheese and lettuce in the prep top holding above 41F. Observed tomato sauce, shrimp, milk and salsa in the tall reach in. Observed chicken and beef in the walk in cooler holding above 41F. CDI- Items in the tall reach in placed in the freezer. items in the walk in cooler unwrapped. items in the prep top iced. Temps re-checked and all items were cooled to 41F or below.
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 . |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
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 storage containers in need of cleaning. |