|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed cooked mushrooms holding in steam well below 135F. CDI - PIC placed items on stove top to reheat. - 1.5 -
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 . |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair.
Observed prep unit reach in door gasket on left side of cook’s line torn. Replace. - 0.5 - REPEAT
Observed handsink located in the dish room falling off of the wall.
Repair so that handsink is properly attached to the wall. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-201.16 (A) Wall and ceiling covering materials shall be attached so that they are easily cleanable.
Observed missing wall tile above the WIC. - 1 - REPEAT
Obtain wall tile to cover the open space and prevent possible entrance of pests. |