|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed containers of cooked ribs, steak, salmon, chicken and shrimp being held in grill drawer cooler ranging between 43F - 45F. CDI: PIC voluntarily discarded ribs and moved all other items to WIF to rapidly cool. Service technician was contacted by PIC to evaluate grill drawers. REPEAT |
|
40
|
0
|
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 employee handling broccoli without the use of a head covering. Use head coverings to prevent potential contamination of food, equipment and utensils. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed a scoop being stored in a container of shredded cheese in which handle was resting in food. CDI: PIC repositioned scoop so that handle was above cheese. REPEAT. Points reduced to 0 due to multiple violations under same line item on previous report and improvement in in-use utensil storage. |