|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Lettuce, arugula, cheese and corn on speed cart measured 50-58F and was out of temperature control. Establishment uses TPHC for these items on buffet but they weren’t going to put it on TPHC until closer to opening at 5PM. TCS foods in cold holding must measure 41F or less. CDI - PIC moved items to freezer to rapidly cool and will not remove until they put these items on TPHC log.
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 . |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Bucket of garlic observed on floor in walk-in cooler. Store food at least 6 inches off the floor. 0 pts. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
Yes |
No
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Missing tile at mop sink. Replace missing tile. 0 pts. |