|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed an insert container of cut whole leaf lettuce to be overfilled in the cookline opentop, leaving the top layers of lettuce to be at 44-46F. PIC stated items were only placed into the container within the hour as they prepared for their lunch rush. EHS advised staff that they should not overfill containers past their fill lines.
CDI - Out of temperature lettuce used immediately.
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 |
No |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. - Observed a cleaned grill scraper to be stored on the hanging utensil rack adjacent the office door with the scraper in direct contact with the exterior of a garbage can.
CDI - PIC stated they don’t use it anymore and voluntarily discarded the utensil. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed a cutting board with heavy black staining. PIC stated that it is from the legs of the tomato slicer since when they cut tomatoes the slicer goes on top of the cutting board.
CDI - PIC voluntarily discarded cutting board. |