|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods stored in flip top cooler cold holding at temperatures between 50F and 60F. Rail of flip top cooler was not holding TCS foods at proper cold holding temperatures. Lower portion of flip top cooler was maintaining TCS foods at 41F or less. CDI - PIC stated that items were removed from walk in cooler and placed in flip top cooler at time of opening (approximately 2 hours prior to inspection). TCS foods were taken back to walk in cooler to rapidly cool to 41F or less. PIC has been advised to conduct frequent temperature checks of all holding equipment and to ensure rail line of flip top cooler is working properly. -1.5 points-
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 . |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed houseflies in kitchen area. -0 points- |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed pizza boxes stored on floor. -REPEAT- -0.5 points- |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed rail line of flip top cooler unable to maintain TCS foods at 41F or less. A verification will be conducted by 7/25/2025 to determine if equipment is working properly.
4-502.11(A) Maintain utensils in good repair. Observed knife stored as clean with large chip of blade missing.
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed shelving throughout facility rusted. -REPEAT- -0.5 points- |
|
49
|
0.50
|
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 heavy debris in reach in cooler gaskets and dust accumulation on equipment vents. Recommend higher frequency and more thorough cleaning. -REPEAT- -0.5 points- |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored on prep table and on bag of flour.
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee drink stored on prep table and on bag of flour. -REPEAT- -0.5 points- |