|
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 EHS observed shrimp, cooked noodles, and cooked chx in flip top cooler being cold held above 41F. PIC states that foods were just prepped within the last hour. CDI foods were placed in WIC to cool quickly to 41F. -1.5 Points
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed frozen steak stored directly on flor from delivery. Points weren't escalated due to severity. CDI PIC relocated steak from floor. -1 Point Repeat |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-502.11(A) Maintain utensils in good repair. EHS observed a pair on tongs that were damaged thus making them unable to properly clean. EHS also observed chipped spatula. CDI PIC voluntarily discarded both utensils. -.5 Points |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. EHS observed build up on ceiling above wok and grill area. EHS recommends increase frequency of cleaning. |