|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed an insert container of diced cooked steak in the cookline steamtable to be at a temperature of 105-120F. PIC stated that the steak had not been in there longer than 30 mins as they cook small amounts knowing that it is harder to maintain in temperature.
CDI - PIC rapidly reheated on the stovetop to 165F+.
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
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed 2 large condiment bottles of ranch to be stored in the service line opentop refrigerator with the top halves of the bottles sticking above the refrigeration line in the unit, causing the top halves of the bottles to be at 44-49F. PIC stated that the bottles do not stay in there overnight and are brought up to the top before opening at 11am. Bottom portions of bottles and bottles in the lowboy all measured <41F.
CDI - PIC relocated ranch bottles to lowboy and EHS advised that the facility change their holding procedure or switch to smaller bottles.
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 . |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. - Observed the large metal scoop used to the chip bins to be stored with its handle in direct contact with the chips inside.
CDI - Scoop removed. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
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 the interior bases of the bins used to hold various cleaned utensils to have accumulations of food debris/crumbs. REPEAT. |
|
55
|
0.50
|
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 the walls behind the 3 compartment sink and the pre rinse sink at the dishwasher to have accumulations of black grime. REPEAT. |