|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - REPEAT - Observed various TCS items holding above 41F in flip top prep unit (see temperature chart). Ambient temperature of unit read 57F. PIC voluntarily discarded all items holding in unit for more than 4 hours. PIC agreed to not store any TCS items in lowboy portion of unit until repaired. PIC also agreed to utilize TPHC for TCS items in flip top portion of unit until repaired. EHS provided TPHC written procedures. - VR - Verification required within 3 days to ensure unit it repaired.
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 . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required. - P - Observed chlorine sanitizer at 0ppm in spray bottle. - CDI - PIC added chlorine to solution to raise sanitizer concentration level to 150ppm. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed door to MFU and serving window open during inspection. Keep doors and windows closed when not actively serving customers or install mesh screens or some other form of pest protection. |