|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed rice and various proteins holding over 41F. Facility has greatly improved in cold holding overall! Items were moved into cooler for rapid cooling. EHS recommends a flip-top prep unit to house grill meats so that items can be shut in cold holding equipment more frequently during service. - REPEAT - 3 -
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 2 bottles of chemicals stored hanging on shelf over 3 compartment sink. Nozzles were in contact with tortillas that were wrapped in plastic baggies. CDI - Chemical bottles were removed and placed underneath 3 compartment sink. - 1 - |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of onions and box of ketchup stored on floor. Maintain items at least 6” off the floor at all times. - 0 - |