|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed cheddar cheeses, roast beef, and ham at sub make station with temperatures above 41. PIC stated that the items were prepped yesterday and put on the prep line early this morning. Observed rotisserie chicken in grab n go cooler with temps above 41F. PIC stated that the chicken was put there early this morning. Observed bbq ribs in grab n go case with temperatures above 41F. PIC stated that they were put there early this morning. REPEAT CDI: PIC voluntarily discarded all items out of temperature. All equipment observed to hold temperature below 41F. PIC stated that a technician will come to check on all units to make sure they are functioning properly. Facility is being placed on a risk control plan for cold holding for 30 days. EHS will check in with facility to ensure compliance is being met.
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 . |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed reach in units at pizza area with accumulation of food debris inside. Clean more frequently. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cellphone stored on single-service item shelf. CDI: employee removed phone from shelf and put in pocket. |