|
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 tomatoes, guacamole, shredded cheese, pico, and lettuce in flip top cooler cold holding at temperatures between 49F and 51F. All items were placed in cooler prior to lunch service. CDI - Ambient air temperature were measured at 40F. Lid was closed to allow TCS foods to cool. All items cooled to 41F prior to end of inspection. PIC has been advised to conduct frequent temperature checks of all equipment and to maintain TCS foods at 41F or below. -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 . |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed in-use sanitizer bucket stored on floor. CDI - Bucket was emptied and moved. -0 points- |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed handle of ice scoop making contact with ice. CDI - Ice scoop was moved to designated storage location. -0.5 points- |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board at flip top cooler with heavy staining, discoloration, and gouges. Resurface or replace cutting board with board that is smooth and easily cleanable. -REPEAT- -0.5 points- |