|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed mac & cheese cold holding at 43° observed cooked cabbage cold holding at 43°. Ambient temperature of unit 37°. EHS judgment that Food had been sitting out to prep for initial service and placed back in refrigerator. CDI cooling continued with foil, peeled back.
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 . |
|
23
|
3
|
Proper date marking & disposition |
No |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf observed mac & cheese and boil, cabbage and cooked chicken stored in reach in cooler with no date marks. This food was prepared prior to today.(see general comments for cooling of hot food permit restriction.) this is a repeat violation four points 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.14 Unpackaged food shall be protected from contamination during preparation. EHS observed and PIC confirmed raw chicken preparation outside under an awning. See general comments for permit restriction. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
Yes |
Yes
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed not all ceiling tiles have been replaced and drywall painted with epoxy paint ITS issued for 30 days in which this is to be completed. |