|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed lasagna and mashed potatoes hot holding in hot box at 115F and 125F. Both items were placed in hot box prior to lunch service. Internal temperature of hot box was measured at 190F. CDI - Both items were placed in oven to reheat to 165F or greater. Lasagna was reheated to 194F and mashed potatoes to 188F. PIC has been advised to monitor reheating processes making sure all TCS foods are reheated to 165F or greater prior to placing in hot holding. -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 . |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed house flies in kitchen. PIC has been advised to control insects to prevent contamination or infestation. -0 points- |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing a wristwatch while preparing food. -0 points- |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
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 stacked metal pans on drying rack with pooled water accumulation (wet stacking). -0.5 points- |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed leaking pipe under three compartment sink. Repair leak under sink. -0 points- |