|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed garlic and oil in lowboy at 44F. PIC stated that the garlic and oil was taken out to make orders approximately 15 minutes prior.
-CDI- moved to WIC to cool down, cooled by end of the inspection.
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 . |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
No |
3-307.11 Protect food from contamination sources not specifically noted by the code. Observed 2 door freezer accessible to customer dining room. Only 1 door was locked today.
-CDI- PIC locked the 2 door freezer |
|
49
|
0
|
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.
Observed build up of soil and residue present on cook line and cook line equipment NFCS, and containers in the WIC. Ensure that non-food contact surfaces are clean and maintained as clean. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors and walls behind equipment on cook line adjacent to the hand wash sink in need of cleaning. With a build up of residue and soil present in these areas. Ensure an increase in cleaning frequency and thoroughness. |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
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 food in the WIC above patron food. Ensure that there are designated areas for employee food and that designated areas are separate and apart from patron food. |