|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 . Observed a container of Philly steak, a container of falafel and several premade Philly steak sandwiches being held in hot box and a container of rice being held under grill all being held below 135F. TPHC written procedures list hot box as being held on TPHC although PIC stated items in hot box were being hot held. CDI: PIC voluntarily discarded falafel and rice as it was prepared approximately 4 hours prior and reheated Philly steak to above 165F before returning to hot hold. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no times marked for individually portioned containers of white sauce being held on TPHC to indicate when 4 hour period has elapsed. CDI: PIC marked time beginning at 10am when sauce was removed from cold holding. |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed working squeeze bottles of margarine, spicy sauce and white sauce being stored unlabeled on shelf. Label all working bottles of food. REPEAT. |
|
38
|
2
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed door to MFU open. Keep outer openings closed to prevent pest entry. REPEAT. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed loose handle for top to prep cooler, broken handle on one rice cooker and a large gap between gasket and interior door surface of hot box. Repair or replace broken equipment. |