|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)
NO POINTS TAKEN
Food shall be held hot at 135 degrees or more. refried beans in the hot holding unit were 110. The heat element on that portion was not on. The food had been out for ~3 hours. CDI, the beans were voluntarily discarded. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness - Hair Restraints (C) NO POINTS TAKEN
2-303.11 Prohibition - Jewelry (C)
Employees working with food shall wear an approved hair restraint and shall not wear jewelry on their wrists or hands (except for a plan band ring). An employee was cutting fruit without a hair restraint and had on a bracelet. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C)
Equipment shall be maintained in good repair. The flooring in the walk-in cooler is begging to come loose creating an area that is not easily cleanable. The PIC was informed. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.14 Sanitizing Solutions, Testing Devices (Pf)
Test strips must be available at all times. There were no quat test strips. Quat is the santizer used on food contact surfaces. Verification is required. email awoody@maconnc.org or text (828) 421-2491. |