|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
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 RIC and lowboy portion of prep unit (see temperature chart). Ambient temperature of prep unit below 41F but ambient temperature of RIC at 46F. PIC voluntarily discarded all TCS items holding above 41F as food was placed on MFU around 10AM. Also observed white sauce sitting out at ambient temperature in multiple locations. PIC voluntarily discarded white sauce. - VR - Verification required within 3 days to ensure all units repaired and TCS items holding at 41F or below.
*NOTE: Risk control plan to be implemented at verification visit due to continued noncompliance with cold holding.
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 . |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. - REPEAT - Observed severely torn gasket on hot box. Replace gasket.
*NOTE: No point escalation due to no hot holding issues observed during inspection. Points will be escalated at next routine inspection if gasket not replaced. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-303.11 (A) (B) Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation. - Pf - No sanitizer available on MFU. - CDI - PIC brought chlorine sanitizer from commissary. Chlorine sanitizer test strips available on MFU. |