|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Frie cutter on wall is soiled. Clean after each use. |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: ROP raw proteins in butcher case measured 44-47 F. CDI- call made to refrigeration technician who arrived during inspection. Issue was resolved and case coil reached 21.0 F and falling. All ROP’d raw proteins discarded into trash cans.
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 . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf: Bottle labeled as Sani512 contained glass cleaner. CDI- discard bottle. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
Cooling fries piled several inches high and on trays with little separation to allow for cold air circulation were cooling at a rate that would not meet parameters. Refer to temperature chart. CDI- Fries reduced in volume per tray and tray stacked on cart with separation to allow for air circulation. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Oils at grill area not labeled. |