|
21
|
0
|
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 pan of chopped sausage being held at 91F on stove top. CDI: PIC reheated sausage to 173F before returning to hot hold. |
|
38
|
1
|
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 and windows to MFU open upon arrival for inspection. Keep door and windows closed to prevent pest entry. REPEAT. |
|
48
|
1
|
Warewashing facilities: installed, maintained & used; test strips |
No |
Yes
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed MFU without test strips for measuring concentration level of quat sanitizer. VERIFICATION REQUIRED to ensure quat test strips are obtained. REPEAT. |
|
50
|
1
|
Hot & cold water available; adequate pressure |
No |
Yes
|
Yes |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed MFU without hot water. PIC stated water heater recently stopped providing hot water and MFU is scheduled for maintenance to have water heater repaired. REPEAT. |