|
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 TCS bottled sauces stored at room temperature in holding rack above fliptop and items in second fliptop cold wells above 41F.
CDI’s- Bottled sauces voluntarily disposed of, and second fliptop containers rearranged so non-TCS foods are placed in the areas with compromised air flow. TCS foods in second fliptop rapidly return to 41F. PIC given TPHC procedure for sauces, if desired. EHS explains the sauces denoting “refrigeration required” on their packaging must be held on TPHC or in cold holding at 41F and below. (-1.5)
TPHC procedures template: https://mecknc.widen.net/s/pvtc855zds/tphc-template-english |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P
Observed quat sanitizer >250ppm in sanitize basin of 3 comp sink.
CDI- PIC dilutes water and will mix sanitizer to 150ppm-250ppm going forward. (-0) |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed many wet metal containers stacked at clean dish rack. EHS advises on proper air drying. (-0.5) |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed first fliptop unable to maintain 41F and below at center cold-wells. Cold wells on the sides observed at 41F and below, where TCS foods should be held until repairs have been conducted.
CDI- PIC calls in order for unit repair and states they will store TCS foods (sliced lettuce, diced tomatoes, TCS sauces) in the spaces capable of proper cold holding for time being. (-0.5) |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.18 Maintain wash, rinse, and sanitize solutions clean.
Observed cloudy water with food debris at in-use sanitize basin of 3 compartment sink.
EHS advises more frequent changing. (-0.5) |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination.
Observed employee beverage on prep top of dry goods.
CDI- PIC removes beverage from food prep area. (-0) |