|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut romaine lettuce at 50F and salami at 49F in flip top unit. All other TCS food in flip top unit were 41F or below. CDI - PIC stated that items in salad flip top cooler are held for less than 4 hours. PIC has been advised to update TPHC procedures to indicate items in flip top cooler are being held on TPHC. TPHC procedures were updated during inspection to include TCS food being held in salad flip top unit. TPHC procedures were reviewed with PIC. -0 points-
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 . |
|
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 food debris in gaskets of reach in coolers at prep line. Recommend higher frequency and more thorough cleaning. -0 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. Observed heavy food splash on walls in dish pit area, food debris under shelving in prep area, and on floor in between cold holding equipment. Recommend higher frequency and more thorough cleaning. -0.5 points- |