|
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 Observed food in the prep unit across from the grill above 41F (see temperature chart). The ambient air temperature of the top portion of the unit was 50F and the bottom showed 55F. The outer thermometer read 60F at its highest. PIC stated that prep unit had recently been stocked. Throughout the inspection the unit was not able to reach temperatures of 41F or below. EHS allowed facility to place unit on emergency TPHC. EHs advised that facility can discontinue emergency TPHC if the unit is able to reach 41F or below. **REPEAT**
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 . |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several gnats and flies throughout the facility. **REPEAT** |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed a few pans stacked wet in clean dish storage. CDI- Dishes were unstacked as they were just washed and allowed to air dry. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility was not able to provide test strips for dish machine. Test strips PIC provided were wet and not able to accurately measure the sanitizer concentration. EHS verified concentration was at 100ppm. 10-day VR. |