|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
REPEAT
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed tomato soup, poached eggs, scrambled eggs, and porridge hot holding below 135F. CDI: Tomato soup and porridge were reheated, poached eggs and scrambled eggs were voluntarily discarded.
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 . |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
REPEAT
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed chiles, tomatoes, onion jam and shredded cheese above 41F in prep top. Ambient air of prep top was 44F. Items were placed in walk in cooler to cool. VERIFICATION REQUIRED.
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 . |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed raw shell eggs and liquid eggs being held on TPHC, items are not listed on TPHC procedures. CDI: new TPHC procedure was provided.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety.
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed unsalted butter being held on TPHC without a time label. CDI: Item was voluntarily discarded. REPEAT |
|
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 being held in 0ppm quat. CDI: Buckets were changed, new concentration is 200ppm quat. |
|
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 mixing faucet at 3 comp sink dispensing sanitizer at 0ppm quat. Facility was not actively sanitizing at time of inspection. PIC hand mixed sanitizer to 200ppm quat. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed hand sink near cook line leaking from the faucet. Observed drain pipe on rinse compartment of 3 comp sink detached. Repair techs arrived onsite during inspection. |