|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf- Observed wet wiping cloth resting atop hand sink in prep room. Ensure that nothing is stored on handsinks. -CDI- wet wiping cloth removed. |
|
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 Quiche in the display case above 41F. Food employee stated that the Quiche was from yesterday. -CDI- Quiche was voluntarily discarded. Observed anchovies in a Stand up RIC unit at 44F. PIC stated that the anchovy was used to make salad dressing about for prep this morning. -CDI- PIC moved anchovy into the WIC to properly cool down. Anchovy cooled by the end of the inspection.
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 . |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth sitting out in the open on hand sink area. Ensure that all in use wiping cloths are stored properly in concentrated sanitizer between uses. -CDI- Wet wiping cloth removed. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed gasket peeling from deli display case. Case had an ambient air temp of 31F. Ensure that gasket is repaired and that equipment is maintained in good repair. |