|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Canadian bacon (46F), sausage (44F), turkey sausage (44F), and ham (45F) were above 41F in sandwich cooler bottom. PIC stated that she was opening door frequently in the last hour. CDI - PIC moved warm foods to freezer to cool as the food was warmed up in the last 2 hours. REPEAT
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 . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Bottle of chemical was not labelled. Toxic chemicals in establishment must be labeled. CDI - PIC labeled the container. 0 pts. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Biscuits in warmer are wrapped in cloth towel. Do not contact food with linen. 0 pts. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
Yes |
No
|
No |
6-501.113 Store tools such as brooms, mops, and vacuum cleaners in an orderly manner to facilitate cleaning of the storage space and so they do not contaminate other items. Mop head was being washed in the 3-compartment sink. Do not wash mops in 3-compartment sink. Only wash in mop sink. CDI - PIC removed mop, disinfected sink basin with bleach, then washed, rinsed and sanitized the sink. |