|
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 Chicken salad, tuna salad and pasta salad at 43-44F while said to be cold holding in the grab and go station at the coffee bar. EHS recorded an ambient temperature of the unit at 47F. -CDI- Facility decided to place all grab and go items in a 6 hour TPHC. The form was filled out during inspection. REPEAT*** (3 pts)
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
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P
Observed a can of bug spray being stored in one of the low cupboards in the coffee bar station. -CDI- PIC removed the bug spray from the facility. (0 pts) |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed rusted shelves and slight accumulation of food debris on the wire shelves in the WIC. Increase cleaning frequency. (0 pts) |