|
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 Sausage Gravy and Hollandaise hot holding on the grill top below 135F. EHS asked when the grits were prepared and PIC stated that they were prepared just prior to EHS arrival. -CDI- PIC had food employee reheat the foods to above 165F prior to putting back onto HH.
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 . |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed ice cream scoops stored in water below 135F (at 128F).
-CDI- PIC replaced water with near boiling water |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed water line in the rear of the kitchen ceiling near no food prep areas or food contact surfaces with a slight drip, there was a bucket being used to catch the water, and the PIC stated that there has already been a work order placed for the line. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- Observed facility using sink and surface sanitizer at the 3-COMP sink with no sink and surface test strips in the facility. The dispenser was properly reading per EHSs test strips. Facility had vegetable wash strips, which are similar in appearance to the sink and surface test strips.
Facility must receive test strips and use to ensure that dispenser is maintained dispensing properly.
-10 DAY VERIFICATION-
Send picture to EHS once test strips are received. |
|
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 buildup of food debris and residue present on the external portions of containers on the dry storage rack. Ensure that food contact surfaces are cleaned and maintained as clean. |