|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed spicy salmon roll, coleslaw, buffalo boneless chicken wings, chicken Caesar salad, and chef salads above 41F, see temperature chart. CDI- PIC voluntarily discarded foods. Ensure to not over-stack or overfill mobile merchandizing units, units must have adequate air flow to work properly. REPEAT
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 . |
|
37
|
1
|
Food properly labeled: original container |
Yes |
Yes
|
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. Observed 9 squeeze bottles of oils and dressings and 2 seasoning shakers with no labels. CDI- PIC labeled all containers. REPEAT |
|
40
|
0.50
|
Personal cleanliness |
Yes |
Yes
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees wearing wrist jewelry while preparing food. CDI- PIC had employee remove wrist jewelry. REPEAT |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
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 used and soiled single use gloves stored on top of clean cutting board stored on clean storage rack. CDI- PIC discarded gloves and placed cutting board in 3 comp sink to be washed, rinsed, and sanitized. |