|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed tomato salad at 44F and fruit salad at 48F on serving line. PIC states she cuts fruits and vegetables fresh and places them on the line for service immediately before lunch service starts. CDI - EHS spoke with PIC about using TPHC since this process does not allow for cooling and lunch service does not last more than two hours. EHS provided PIC with documentation and assistance on filling documentation and how to mark times.
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 . |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed sneeze guard missing on salad bar serving line. CDI - Salad bar equipment was turned around so sneeze guard would be on self service side. |
|
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 build up in bottom of reach in freezer. Needs cleaning. |