|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
All hot food shall maintain a temperature no less that 135degF. Today, food in hot holding case discarded as a result of temperature abuse. Unit temperature increased to properly hold food.
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 |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
Label all chemicals for proper identification. One bottle observed without label in ww area. cdi: labeled. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C)
Remove all unused equipment from premises or repair to working order.
Crockpot observed today is not approved. Remove.
Stove on bricks. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces (C)
General cleaning needed on sides of equipment, hood, all returns, fan guards in walk in. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C)
Ceiling tiles in warewashing area stained as a result of water leak. Clean and grout floor. Clean floor under cooking equipment to remove heavy grease buildup. |