|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Food observed in both kitchen hand washing sinks. Do not use hand washing sinks for other purposes. CDI - PIC educated on hand sink use. 0 pts. |
|
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 Portioned salsas on ice measured 41-58F. Cheese and lettuce on serving line measured 45F. Green salsa and house salsa at salsa bar measured 46F and 43-47F. TCS foods in cold holding shall measure 41F or less. A/C is not working and is causing food to rise above 41F. CDI - Items above 41F were moved to walk-in cooler to cool. Establishment has agreed to use TPHC until the A/C is repaired. Ensure TCS foods are used or discarded within 4 hours (or 6 hours if food stays below 70F during whole time) or placing them on line and at salsa bar.
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 . |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Diced tomatoes were cooling in very large container and measured 47F. CDI - PIC moved tomatoes to shallow pans to continue cooling.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
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. Pans stored as clean were stacked while they were still very wet. Allow utensils to adequately air dry before stacking. 0 pts. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Leak underneath hand sink beside prep table in back. Repair leak. 0 pts. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Bluetooth speaker observed on prep table. Do not store personal items on prep tables. 0 pts. |