|
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 sliced tomatoes holding above 41F inside pizza prep unit, product was in plastic container and stacked above fill line at top of unit. CDI- sliced tomatoes moved to cooler, EHS discussed adhering to fill line for units.
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 |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed chemical stored on top of sheet tray where food products are stored (flour, seasonings). Observed 2x chemical bottles stored on plastic packing equipment with nozzles facing plastic wrap, EHS discussed that these chemicals should be stored in a different area to avoid spraying onto plastic wrap/packing equipment. CDI- chemicals moved. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed interior of pizza unit with significant condensation buildup, water is building up at bottom of unit where food is stored. CDI- food moved, will not be stored in this area until fixed and not building up water. |
|
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. Observed air drying needed for a few stacks of metal pans at pizza station. |