|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Cooked peppers measured 95F and were stored out of temperature control. TCS foods in hot holding shall measure at least 135F. Keep cooked peppers hot above 135F, use TPHC, or cool down after cooking and keep cold below 41F. CDI - Cook reheated peppers to 170F and put peppers in pan in steam table. 0 pts.
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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 2 pans of shrimp and 1 pan of octopus measured 43-44F in walk-in cooler. TCS foods in cold holding shall measure 41F or less. CDI - Items moved to freezer to cool down. PIC stated that establishment got a delivery from supplier 1 hour ago and the door was propped open while the food was put in the cooler. Ensure staff do not leave door open for extended periods of time. REPEAT
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 . |
|
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. 1 roach observed on floor during inspection. Ensure pest control continues to check for and treat for pests. REPEAT |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Some stacks of metal pans that were on clean dish shelf were stacked up while they were still wet. Allow utensils to adequately air dry before stacking. 0 pts. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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. Floor tile damage and low grout between tiles throughout kitchen. Repair/replace broken floor tiles and re-grout between tiles. REPEAT |