|
19
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P- *Observed - Sausage Gravy below 135F, see temp chart for details. PIC stated that Sausage Gravy was placed into HH Steam Well at 6AM. Reheated commercial products shall be reheated to 135F within 2 hours. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
*REPEAT* 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Sausage Patties, Sliced Cheese and Waffle Batter containing Egg above 41F in Make Table Lowboy and CH Drawers. Unit with an ambient temperature of 57F. *CDI - PIC voluntarily discarded items.
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 . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf-
*Observed - Metal containers labeled Sanitizer filled with soap and water. *CDI - PIC emptied containers and refilled them with sanitizer.
*Observed - Plastic Container of Sanitizer without labels. *CDI - PIC labeled container. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. *Observed - Wiping cloths stored in sanitizer at 0ppm. *CDI - PIC emptied container and replaced it with sanitizer. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. *Observed - Make Table Lowboy and CH Drawers with an ambient temperature of 57F. PIC contacted company repairman to return to repair unit. Repairman arrived onsite during inspection. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
*REPEAT* 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 - Metal Racks with heavy dust build up in need of cleaning. |