|
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 sweet potatoes and shredded kale/apple mix portioned into containers and stored in make unit. These containers were stacked above the fill line. EHS observed two containers of each item near the top above 41F. Food employee stated these items are stored in WIC over night and brought to the make line in the morning around 7 am. CDI - Food employee voluntarily discarded items. (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 . |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed numerous containers of food without labels identifying items as to what it is. Items included coconut pieces, tortillas, and other various dry items on make line. (0) |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. Facility has one uni-sex restroom for customers and employees. EHS observed no covered receptacle. Since restroom is uni-sex please provide a covered waste receptacle. (0) |