|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed hand sink at the end of the cook line not stocked with paper towels. CDI- PIC restocked. |
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P
Observed an unopened pack of habaneros that were molded. -CDI- PIC voluntarily discarded the habaneros. (0 pts) |
|
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 chimichurri sauce and cilantro mayonnaise that was above 41F in one of the flip top units. These items were the only items that were out of temperature likely due to them exceeding the fill line. -CDI- PIC voluntarily discarded the necessary items. Due to severity, points not taken. (0 pts)
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 . |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed fish thawing in prep sink under running water that was 72F. EHS discussed with PIC that his method was correct but needed to make sure the water temperature was 70F or below. CDI- PIC changed thawing method by placing fish in the WIC to continue thawing. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed one sanitizer bucket with wiping cloths inside that had too strong of a chlorine sanitizer. -CDI- PIC diluted the solution. (0.5 pts) |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed ice cream scoops stored in a container of water in the small dessert cooler. EHS discussed with PIC that the water must be above 135F in order to properly store in-use utensils. CDI- PIC removed ice cream scoops to be w/r/s. |