|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P.
Observed, shredded lettuce, sliced tomatoes and chopped tomatoes (in large metal bowl above the fill line) in the prep top holding above 41°F, shredded mozzarella cheese and pepperoni holding above 41°F in prep reach-in unit. Observed gyro meat at 43°F in the cold drawer unit. See temp chart for details. Discussion with PIC revealed that foods in the prep top and cold drawer were prepared before inspection and in use. CDI - Foods in the prep top and cold drawer were transferred to the walk-in cooler to cool down, shredded mozzarella cheese and pepperoni voluntarily discarded due to cold holding >41°F since previous day. -1.5-
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. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor.
Observed packaged pizza boxes stored on the floor between equipment. Remove from floor. -0- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
Observed prep top cutting board deeply scored and stained on both sides. Replace or resurface. -0- |