|
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 4 small lettuce containers in lowboy cooler on cook line that were prepared greater than 4 hours earlier. Observed tomatoes in the same cooler above 41F. Tomatoes were prepped 3 hours and 30 minutes earlier. Ambient temperature of the cooler was 40F. -CDI- PIC voluntarily discarded lettuce. Tomatoes were moved into WIC to cool down. Tomatoes cooled down to 41F.
Ensure all TCS foods are maintained at 41F or below.
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 . |
|
40
|
1
|
Personal cleanliness |
Yes |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed several food employees working directly with food with no head covering/hair restraints. Ensure that all food employees working with food are wearing head coverings/hair restraints.
REPEAT VIOLATION
-CDI- Food employees put on hair nets. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed several plastic containers on the clean dish rack wet stacked together. Ensure that all containers are dried in a self draining position. |