|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P
Observed dry cloth wrapping scallops. CDI - Discarded. Do not let cloths touch product. |
|
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 entire drawers of flip top cooler recorded above 41F. When EHS arrived a repair-man was there working on cooler as chef caught improper temps. Before and alerted repair. CDI - Product discarded. REPEAT. Points not escalated due to preventative action taken.
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 . |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Wet stacking observed. Allow equipment/utensils 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
No bleach sanitizer strips on site. |