|
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 a deep dish of individually wrapped sliced corn beef with the top layer at 48F. The bottom layer was 41F. PIC stated that the flip top door had been open during lunch hours. -CDI- PIC removed the sliced corned beef from the packages and placed them on a sheet tray to be quickly cooled. (1.5 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 . |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed metal containers wet stacked while being stored as clean. -CDI- PIC separated the containers to allow proper air drying. REPEAT*** (0.5 pts) |
|
49
|
0.50
|
Non-food contact surfaces clean |
Yes |
Yes
|
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 food debris buildup on the non-food contact surfaces of the deli slicer. -CDI- PIC disassembled the deli slicer and cleaned the necessary areas. REPEAT*** (0.5 pts) |