|
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 spicy mayo as well as firecracker sauce containing mayo cold holding on counter top at 71F and 66F (refer to temperature chart). PIC stated there was a large order of poke bowls 30 minutes prior and sauces we’re used on those and not placed back in low boy, PIC relocated sauces to walk in cooler for rapid cooling. Also observed TCS items in cold holding in walk in cooler at a temperature of 43F such as noodles, shrimp sauce and pho soup (refer to temperature chart). Internal temperature of walk in cooler was 43F. PIC stated they have been in and out of walk in cooler all morning in their food prep process and walk in could have gone out of temperature. CDI-PIC lowered internal temperature of walk in cooler and within 30 minutes walk in cooler had an internal temperature of 39F.
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 . |
|
36
|
0
|
Thermometers provided & accurate |
Yes |
No
|
No |
4-203.12 (B) Ambient air and water thermometers shall be accurate to +/- 3F.-Pf Observed ambient air thermometer in walk in cooler measuring 65F when actual ambient air temperature was 39F. CDI-PIC discarded thermometer and will be replacing with new thermometer.
4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. |
|
37
|
1
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled squirt containers at grill area. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean metal bowls and containers being stacked wet at clean dish area. |
|
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 cleaning needed on outside of rice cookers/warmers with dried food debris and grease as well as cleaning needed on small cooker containing cooked carrots with dried food debris and grease on exterior of equipment. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed slow faucet leak at prep sink. Repair leak. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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. Observed set in food soils beneath fixed equipment, namely grill, stovetops, and prep tables, and dry storage area shelving. Clean floors, walls , and fixtures at a frequency required to preclude the accumulation of soils.
REPEAT. |