|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed the handwash sink across from the beer WIC to be obstructed from use by a mop bucket placed directly in front of it.
CDI - Mop bucket moved, sink unobstructed. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed insert containers of pickled onions and shredded mixed cheese to be at temperatures of 44-45F in the cookline opentop refrigerator. Kitchen manager stated they have a habit of sometimes leaving the lid open to the opentop which causes the temperature of the items in the front of the opentop to rise in temperature. Nothing is kept in the unit overnight and all items are brought up to the opentop between 11-11:30am. REPEAT.
CDI - Items moved to the WIC to rapidly cool.
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 . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed a chemical spray bottle of sanitizer to be stored directly next to food products on the lower shelf of the cookline prep table.
CDI - Chemical bottle moved to chemical storage rack. |
|
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 the interior base of the 3 door RIF and the nonfood contact surfaces of the speed rack in the WIC to have accumulations of food debris. REPEAT. |