|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed bologna, American cheese and shredded mozzarella being held in prep flip top cooler, deli ham being held in prep RI cooler and ranch dressing and house made hot sauce being stored on counter all above 41F. See temp chart. CDI: Items in cooler were placed in RIF to rapidly cool as PIC stated items were placed in cooler approx. 30 minutes before EHS arrival. Ranch and hot sauce were added to the items already on their TPHC procedures. PIC stated hot sauce and ranch were pulled from cooler 1 hour prior to EHS arrival. REPEAT |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several dry food items being stored on a dry storage shelf in which shelf was resting on floor. Adjust shelf to ensure food items are at least 6 inches above the floor. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed cutting board for prep flip top cooler with burnt edge along side closest to grill in which side is burnt and cracked and not smooth and easily cleanable. Cut off burnt and cracked edge of cutting board or replace entire board to ensure an smooth and easily cleanable surface. |