|
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 Canadian bacon and scrambled egg patties held at 55F and 56F restrictively in the back area cold drawer unit. CDI- PIC voluntarily discarded the food items. PIC observed the bottom drawer was left open to the unit.
Observed chocolate milk held at 45F in the front area cold drawer unit. CDI- PIC voluntarily discarded the milk and started using a different working RIC unit to hold milk.
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 . |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee not wearing a head covering while working with food. |
|
49
|
0.50
|
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. The interior bottom portion of both reach-in freezers in the back kitchen area have debris and ice build-up and need cleaned.
Observed some clean containers and a squeeze bottle with sticker residue on the exterior. Ensure sticker residue is cleaned off during cleaning process. |