|
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 noodles, chicken, beef, and ham in flip top cooler holding at temperatures between 44F and 49F. All items were placed in flip top prior to lunch service. CDI - PIC stated that items do not stay in flip top cooler for more than two hours. PIC has been advised to conduct frequent temperature checks on cold holding equipment to ensure TCS foods are at 41F or less. All items in flip top were placed on TPHC. -1.5 points-
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
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
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 in-use knife stored in crevice between flip top coolers. Store in use utensils in a manner that does not lead to contamination. CDI - Knife was moved to dish machine to be washed rinsed and sanitized. -REPEAT- -0.5 points- |
|
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 damaged gaskets on reach in cooler at sushi station. -0 points- |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed vents in kitchen above dish machine with build up of dust. Recommend higher frequency and more thorough cleaning. -0.5 points- |