|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
General Comment: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - 501.19 (B) or (C). -Pf. - Observed 1 container garlic butter held out of refrigeration on shelf. CDI, garlic butter added to TPHC procedures and PIC stated will keep refrigerated and / or use TPHC for garlic butter when needed.
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 . |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee not wearing hair restraint when preparing food. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed drill with bit used to mix sauce according to PIC and stored on prep table. Ensure equipment is used according to manufacturers specification and proper equipment and food contact surfaces are used and ANSI certified or equivalent |