|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed open employee drinks on top of prep units, stored on bottom shelf with food and food wrappers, and on shelf with food in the WIC. CDI PIC moved drinks. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed the Mac and cheese in the hot well at 117F. PIC stated that it was put in the hot well 3 hours ago. CDI PIC reheated to 165 in the microwave.
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 . |
|
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 Observed blue cat fish and gizzards in the lowboy cooler and Cole slaw in the prep top at 46F. PIC stated that the cat fish and gizzards had been out when preparing a large order. CDI PIC put fish and gizzards in the WIC and cooled down to 40F and PIC voluntarily discarded the Cole slaw.
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 . |
|
28
|
0
|
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 aerosol spray and other chemicals stored on shelf with napkins and straw. EHS educated PIC and he put chemical in chemical storage area. PIC also designated a shelf for non food related items. |