Location: 2100 Morrisville Pky CARY, NC 27519 Facility Type: Public School Lunchrooms Inspection Date: 09/09/2024
Score: 99.5
#
Comments
Points
49.
4-601.11(B) and (C); Core; Walk-in cooler gasket soiled with accumulation. Surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Location: 2100 Morrisville Pky CARY, NC 27519 Facility Type: Public School Lunchrooms Inspection Date: 05/07/2024
Score: 98.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Multiple TCS (Time/Temperature Control for Safety) foods on the service line stored on ice holding above 41 F. Refer to temperature chart above. TCS foods held cold shall maintain 41 F or below. CDI - Cut lettuce and yogurt cups moved to cool in the walk-in cooler. Cut tomato voluntarily discarded.
1.5
48.
4-302.14; Priority Foundation; Test strips for quat sanitizer are water damaged, rendering them ineffective. Test strips that accurately measure the concentration in MG/L of sanitizing solutions shall be provided. CDI - PIC has additional test strips that are effective.
Location: 2100 Morrisville Pky CARY, NC 27519 Facility Type: Public School Lunchrooms Inspection Date: 02/26/2024
Score: 98.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Cut lettuce and cheese holding above 41 F in reach-in cooler 1 & 2. Both reach-in coolers holding less than 41 F ambient. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or below. CDI - Foods moved to cool in the walk-in cooler.
1.5
47.
4-501.11; Core; One of the steamers is leaking. Work order placed by PIC. Additionally, the walk-in freezer is inoperable and has been since October 26th, 2023. PIC showed EHS correspondence with maintenance. Facility is currently using a 'moving freezer' which is stored outside by the dumpsters. The 'moving freezer' is kept locked at all times unless in-use, and it is functional and clean. Equipment shall be maintained in a state of repair. Repair steamer and walk-in freezer.
0.0
54.
5-501.15; Core; One lid on the dark green dumpster (cardboard only) is completely broken off. One lid on the brown dumpster is also completely broken off. Place an order for replacement of the lids and contact the trash company. Outside receptacles shall have tight-fitting lids.
Location: 2100 Morrisville Pky CARY, NC 27519 Facility Type: Public School Lunchrooms Inspection Date: 09/29/2023
Score: 100
#
Comments
Points
49.
4-601.11(B) and (C); Core; Walk-in cooler gasket soiled with accumulation. Surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Gasket cleaned during inspection.
Location: 2100 Morrisville Pky CARY, NC 27519 Facility Type: Public School Lunchrooms Inspection Date: 05/24/2023
Score: 98.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Salad holding above 41 F on the service line. Salad prepared on 5/22. Refer to temperature chart above. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or below. CDI - Salad moved to cool in the walk-in cooler.
1.5
33.
3-501.15; Priority Foundation; Recently prepared salad maintaining 53 F in the reach in cooler. Cool foods rapidly by using the walk-in cooler/freezer, placing trays in single layers and by opening lids to facilitate air flow. CDI - Salad spread into single layers on sheet trays, lids popped, and moved to cool rapidly in the walk-in cooler.
Location: 2100 Morrisville Pky CARY, NC 27519 Facility Type: Public School Lunchrooms Inspection Date: 03/15/2023
Score: 98.5
#
Comments
Points
21.
3-501.16(A)(1); Priority; Multiple trays of hamburgers and veggie burgers holding less than 135 F. Refer to temperature chart above. Hot foods shall maintain 135 F or above. CDI - Burgers reheated.
Location: 2100 Morrisville Pky CARY, NC 27519 Facility Type: Public School Lunchrooms Inspection Date: 09/14/2022
Score: 97
#
Comments
Points
16.
4-602.11; Core; Ice machine baffle soiled with pink and brown slime. Ice machines shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.
0.0
16.
4-601.11 (A); Priority Foundation; Multiple scoops stored as clean soiled with food debris. Food contact surfaces shall be clean to sight and touch. CDI - Scoops moved to be thoroughly cleaned at the 3 compartment sink.
1.5
22.
3-501.16 (A)(2) and (B); Priority; The walk in cooler holding ambient at 50 F. Facility has a temperature log and according to records and the PIC the cooler was holding at 41 F and below earlier this morning when checked. All TCS (Time/Temperature Control for Safety) foods such as milk and cheese removed from the walk in and placed in working refrigeration units holding at 41 F or below. CDI - Technician came out and cooler adjusted. 41 F reached.
1.5
38.
6-501.111; Core; Fruit flies present in kitchen. The premises shall be maintained free of insects, rodents and other pests. Increase pest control measures.
Location: 2100 Morrisville Pky CARY, NC 27519 Facility Type: Public School Lunchrooms Inspection Date: 05/31/2022
Score: 99.5
#
Comments
Points
33.
3-501.15; Priority Foundation; Recently prepared salad reading 52 F on the service line on ice. TCS (Time/Temperature Control for Safety) foods shall cool to 41 F or below prior to placing in this unit for service. It will keep food cold, but it is not designed to cool food. Cool foods rapidly by: using the walk in cooler/freezer, shallow portions, adding ice as an ingredient. CDI - Lettuce moved to cool rapidly in the walk in cooler.
0.0
49.
4-601.11(B) and (C); Core; Walk in cooler fan guards soiled with dust and walk in cooler gasket soiled with black buildup. Surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Location: 2100 Morrisville Pky CARY, NC 27519 Facility Type: Public School Lunchrooms Inspection Date: 03/21/2022
Score: 99.5
#
Comments
Points
41.
3-304.14; Core; One sanitizer bucket filled with quat registered above 500 ppm. This is too strong. Strip turned bright blue. Quat shall register 200-400 ppm, unless otherwise specified by manufacturer instructions. Bucket dumped and re-filled with approved range.
0.5
49.
4-601.11(B) and (C); Core; Walk in cooler fan guards soiled with dust. Surfaces of equipment shall be kept free of an accumulation of dust.
0.0
General Comments
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources. No signature required due to COVID-19.
Location: 2100 Morrisville Pky CARY, NC 27519 Facility Type: Public School Lunchrooms Inspection Date: 12/09/2021
Score: 99.5
#
Comments
Points
33.
4-301.11; Priority Foundation; The walk in cooler is inoperable. According to the PIC it has been inoperable for the past two weeks. Currently two working reach in coolers are being used to hold all cold foods, and additional milk is stored at another school until needed. Milk for each days use is stored in the milk box. Equipment for cooling food and holding cold food shall be sufficient in number and capacity. Facility has placed an order for repair; EHS shown records. VR - Repair the walk in cooler. EHS will follow up on progress of resolution.
0.5
General Comments
Effective October 1, 2021, the North Carolina Food Code Manual was updated based on adoption of the 2017 FDA Food Code, in accordance with the 15A NCAC 18A .2600 Rules. Please find the current North Carolina Food Code Manual at the following URL: https://www.wakegov.com/departments-government/environmental-health-safety/rules-and-resources. No signature required due to COVID-19. Follow-Up: 12/17/2021
Location: 2100 Morrisville Pky CARY, NC 27519 Facility Type: Public School Lunchrooms Inspection Date: 08/31/2020
Score: 99.5
#
Comments
Points
General Comments
Inspection Led by Inspector Elizabeth Jackson. *NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
Location: 2100 Morrisville Pky CARY, NC 27519 Facility Type: Public School Lunchrooms Inspection Date: 02/19/2020
Score: 100
#
Comments
Points
General Comments
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
Location: 2100 Morrisville Pky CARY, NC 27519 Facility Type: Public School Lunchrooms Inspection Date: 11/05/2019
Score: 98.5
#
Comments
Points
General Comments
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
Location: 2100 Morrisville Pky CARY, NC 27519 Facility Type: Public School Lunchrooms Inspection Date: 08/09/2019
Score: 98.5
#
Comments
Points
General Comments
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
Location: 2100 Morrisville Pky CARY, NC 27519 Facility Type: Public School Lunchrooms Inspection Date: 04/22/2019
Score: 98.5
#
Comments
Points
General Comments
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
Location: 2100 Morrisville Pky CARY, NC 27519 Facility Type: Public School Lunchrooms Inspection Date: 01/25/2019
Score: 98.5
#
Comments
Points
General Comments
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
Location: 2100 Morrisville Pky CARY, NC 27519 Facility Type: Public School Lunchrooms Inspection Date: 10/26/2018
Score: 100
#
Comments
Points
General Comments
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY.
Location: 2100 Morrisville Pky CARY, NC 27519 Facility Type: Public School Lunchrooms Inspection Date: 07/19/2018
Score: 99
#
Comments
Points
General Comments
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY.
Location: 2100 Morrisville Pky CARY, NC 27519 Facility Type: Public School Lunchrooms Inspection Date: 01/08/2018
Score: 99
#
Comments
Points
General Comments
*Notice* Effective January 1, 2019, the NC Food Code 3-501.16 (A)(2)(b)(ii) requires equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly. If you have any questions/concerns, please feel free to call 919-868-6416 or email meghan.scott@wakegov.com
Location: 2100 Morrisville Pky CARY, NC 27519 Facility Type: Public School Lunchrooms Inspection Date: 09/07/2017
Score: 100
#
Comments
Points
General Comments
NOTICE: EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16(A)(2)(B)(II) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY.
Location: 2100 Morrisville Pky CARY, NC 27519 Facility Type: Public School Lunchrooms Inspection Date: 05/09/2017
Score: 97
#
Comments
Points
General Comments
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY. When taking temperatures of thick meats such as chicken breast do not stack them on top of each other. Also, please do not push thermometer all the way through and out of the meat where the sensor is on the outside of the meat. The thermometer sensor must be directly in the meat to provide an accurate measurement of the product. Recommend checking the temperature of thick meats separately and not stacked because temperatures of products vary based upon the thickness of the meat.
Location: 2100 Morrisville Pky CARY, NC 27519 Facility Type: Public School Lunchrooms Inspection Date: 02/22/2017
Score: 98.5
#
Comments
Points
General Comments
Note the mop sink located in Room 116F needs a cross connection fixture/water wasting tee device, better known as a sidekick. This device releases any pressure that may be caused to the built-in backflow device due to connection to the chemical dispenser. See picture provided.
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY.
Location: 2100 Morrisville Pky CARY, NC 27519 Facility Type: Public School Lunchrooms Inspection Date: 06/03/2011
Score: 100
#
Comments
Points
43.
Water at the center girl's handwashing sink only stays on for 2 seconds (or less). Adjustment / repair needed to provide water for adequate length of handwashing (recommended at 15 to 20 seconds).
0.0
49.
No documentation of approved training - no credit awarded.
Location: 2100 Morrisville Pky CARY, NC 27519 Facility Type: Public School Lunchrooms Inspection Date: 06/25/2010
Score: 99 + Education Credit: 2 = 101
#
Comments
Points
11.
Food debris observed on meat slicer blade stored as clean. CDI. Other items properly cleaned and sanitized and adequate sanitizer present.
0.0
40.
Tops of shelves, plumbing behind cooking equipment, top of oven, drying rack wall mounts, surfaces in canwash area not clean. Maintain non-food contact surfaces clean.
0.5
45.
Ceilings not clean, with yellow buildup and significant dust buildup around vents. Maintain floors, walls, ceilings clean.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Establishment observed to have designated "employee food" pan, with several sealed drinks among items therein. Relocate this pan to bottom shelf so that any drinks which may be stored there would not pose a risk of contamination to items below if opened.
Location: 2100 Morrisville Pky CARY, NC 27519 Facility Type: Public School Lunchrooms Inspection Date: 03/08/2010
Score: 99.5 + Education Credit: 2 = 101.5
#
Comments
Points
40.
Shelves in walk in cooler, tops of tall equipment, speed rack, surfaces in canwash area not clean. Maintain non-food contact surfaces clean.
0.5
43.
Water at student handwash sinks observed to be 74 degrees (fully cold tap water isolated in cafe observed at 56 degrees F) prior to opening for service. Staff states that water heaters are turned down/turned off to these sinks to conserve energy when school is closed. Be aware that hot water must be available to these sinks by the time that the establishment opens for service to students/teachers.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Lighting in walk in cooler observed to be possibly lower than approved light level of 10 foot candles. Recommend replacing existing bulbs with higher wattage. Light levels to be checked by light meter during next inspection.
Location: 2100 Morrisville Pky CARY, NC 27519 Facility Type: Public School Lunchrooms Inspection Date: 12/15/2009
Score: 98.5 + Education Credit: 2 = 100.5
#
Comments
Points
11.
Several pans stored as clean observed to have food debris adhering. Wash, rinse, sanitize wares prior to storage. Sanitizer bucket in food prep area observed to have no measurable sanitizer. Ensure that properly mixed sanitizer (150-400 ppm quat) is available in all food preparation areas.
1.5
45.
Clean walk in cooler door/threshold.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 2100 Morrisville Pky CARY, NC 27519 Facility Type: Public School Lunchrooms Inspection Date: 08/26/2009
Score: 98 + Education Credit: 2 = 100
#
Comments
Points
11.
Improper sanitizing - dishes extending well beyond sanitizer in sink. Fully submerge.
1.5
36.
Repair broken shelf on 1 rolling cart.
0.0
39.
Remove personal crock pot (not observed in prep area and no evidence of use in kitchen.)
0.0
45.
Small qty of mouse droppings observed behind dryer. No others seen and no other evidence of current activity. Maintain floors clean and always remove evidence of pest activity after reporting to pest control servicer - this will help monitor effectiveness of servicer. Seal gap between canwash basin and floor - currently not cleanable.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 2100 Morrisville Pky CARY, NC 27519 Facility Type: Public School Lunchrooms Inspection Date: 05/22/2009
Score: 100 + Education Credit: 2 = 102
#
Comments
Points
16.
Ham on sandwiches observed to be holding slightly below approved holding temperatures immediately after prepping with room temperature hamburger buns. Recommend either 1)starting with warmed hamburger buns or 2)staging all sandwiches made on room-temperature buns through steamer or oven to ensure proper temperature prior to placing in hot hold cabinets.
0.0
46.
Lighting in walk in cooler appears to be less than 10 foot candles, but bulbs present and not burned out. Recommend replacing existing bulbs with bulbs of higher light output/wattage. Lighting to be verified by light meter at next inspection.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 2100 Morrisville Pky CARY, NC 27519 Facility Type: Public School Lunchrooms Inspection Date: 02/24/2009
Score: 99.5 + Education Credit: 2 = 101.5
#
Comments
Points
17.
Cheese observed on prep table at 47 degrees unattended with no temperature control. Potentially hazardous foods shall be held at 45 degrees F or below or 135 degrees F or above except during necessary periods of preparation. Place foods in refrigerator or warmer when not under process of preparation.
0.0
45.
Significant dust buildup observed around ceiling vents. Floor under oven at cooking island not clean. Significant lint buildup on wall behind clothes dryer. Wall at canwash area not clean. Maintain floors, walls, ceilings clean.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Significant improvement observed in availability of hot water in student restrooms and throughout kitchen. Thank you for your continued commitment to this maintenance. Educational note: Cut tomatoes are considered to be potentially hazardous foods under North Carolina Rules, and shall be maintained at 45 degrees F or below or 135 degrees F or above. Tomatoes stored at ambient temperature shall, upon cutting, be rapidly cooled by approved methods to 45 degrees F or below within four hours or shall be rapidly heated to 135 degrees F within two hours. No temperature violations involving cut tomatoes observed during this inspection.
Location: 2100 Morrisville Pky CARY, NC 27519 Facility Type: Public School Lunchrooms Inspection Date: 11/20/2008
Score: 98
#
Comments
Points
11.
Small amount of mold growth observed behind ice shield of ice machine. CDI. All other food contact surfaces observed to be clean and sanitizer available. Maintain ice machine clean.
0.0
21.
Water at student restroom sinks observed at 68 degrees F. Water at employee handsinks observed at 78 degrees F. Hot water shall be provided at these sinks. Provide hot water to student restroom sinks and employee handwash sinks, to be verified by followup visit on 12/1/08.
1.5
40.
Wall mounted shelving in laundry room and over three compartment sinks observed not clean. Shelving below drying racks at three compartment sink not clean. Maintain non-food contact surfaces clean.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 2100 Morrisville Pky CARY, NC 27519 Facility Type: Public School Lunchrooms Inspection Date: 04/29/2008
Score: 96.5 + Education Credit: 2 = 98.5
#
Comments
Points
2.
Use your thermomter to check the temperature of food before removing from the oven.
0.0
5.
Thermometers need to be calibrated.
0.0
11.
Sanitizer in spray bottles is too strong, greater than 400ppm. The color in the bottles is very pink. Use your test strips. Provide at 200 to 400 ppm quat (150ppm is accepted with this type of sanitizer but is not recommended). Bottles may be filled from the 3-compartment sink solution. (CDI)
2.5
21.
No Soap is available in the restroom. Refill when empty.
Location: 2100 Morrisville Pky CARY, NC 27519 Facility Type: Public School Lunchrooms Inspection Date: 05/22/2007
Score: 97 + Education Credit: 2 = 99
#
Comments
Points
2.
PIZZAS OBSERVED IN HOT HOLD UNIT AT 130 DEGREES, OBSERVED ON PREP LINE AT 130-150F. CHICKEN ON SALAD OBSERVED ON SERVING LINE AT 47 DEGREES. HOT FOODS MUST BE HELD AT 140 DEGREES F OR ABOVE. COLD FOODS MUST BE HELD AT 45 DEGREES F OR BELOW. ENSURE FOODS ARE AT PROPER TEMPERATURE PRIOR TO PLACING IN HOLDING UNIT OR ON SERVING LINE. ENSURE THAT HOT AND COLD HOLD UNITS ARE AT PROPER TEMPERATURE PRIOR TO LOADING. PRODUCTS STORED ON ICE (CHICKEN SALADS) SHOULD BE NESTED INTO ICE AND MUST BE AT PROPER TEMPERATURE PRIOR TO PLACING ON ICE. RECOMMEND THAT PIZZAS ON SERVING LINE BE PLACED ON METAL TRAY RATHER THAN PLASTIC,AND BE REGULARLY ROTATED BACK INTO HOT HOLD UNIT TO MAINTAIN PROPER TEMPERATURES. APPROVED TIME IN LIEU OF TEMPERATURE PLAN SHOULD BE CONSIDERED FOR FOODS WHERE HOT HOLDING IS NOT PRACTICAL. CONTACT WAKE COUNTY ENV. SERVICES FOR MORE DETAILS.
2.5
32.
BOTTOM STORAGE SHELF IN JANITOR`S CLOSET 3 INCHES ABOVE FLOOR. STORAGE SHOULD BE AT LEAST 12 INCHES ABOVE FLOOR TO FACILITATE CLEANING.
0.5
General Comments
EXISTING SNEEZEGUARDS DO NOT PROVIDE ADEQUATE PROTECTION FROM YOUNGER STUDENTS. SNEEZEGUARDS MUST PROVIDE PROTECTION BETWEEN MOUTHS OF CONSUMER AND FOOD. CONTINUED VIOLATION MAY RESULT IN DEMERITS ON FUTURE INSPECTIONS. PROVIDE APPROVED HANDWASH SIGNAGE IN EMPLOYEE RESTROOM. SEALED EMPLOYEE DRINK OBSERVED IN WALK IN ADJACENT TO PRODUCTION PRODUCT - SHOULD BE SEGREGATED TO PREVENT CONTAMINATION. AMONG ALL WARES AND EQUIPMENT OBSERVED, SOLE NOT CLEAN AREA SMALL MOLD GROWTH IN ICE MACHINE - MAINTAIN ICE MACHINE CLEAN.
Location: 2100 Morrisville Pky CARY, NC 27519 Facility Type: Public School Lunchrooms Inspection Date: 04/24/2007
Score: 96 + Education Credit: 2 = 98
#
Comments
Points
2.
BBQ SANDWICHES IN HOT HOLD UNIT 127 DEGREES. FOODS MUST BE HELD AT BELOW 45 DEGREES OR ABOVE 140 DEGREES. ENSURE THAT HOT HOLD UNIT IS FULLY WARMED PRIOR TO ADDING FOOD. STORE BBQ SANDWICHES ON METAL TRAY INSTEAD OF PLASTIC. ENSURE THAT BBQ HAS REACHED PROPER TEMPERATURE PRIOR TO MAKING AND STORING SANDWICHES.
2.5
15.
ICE SCOOP STORED IN CONTAINER WITH STANDING WATER. ICE SCOOPS MAY BE STORED IN THE ICE WITH HANDLE UP, OR ON A CLEAN DRY SURFACE. IF STORING IN A CONTAINER, ENSURE THAT IT IS WELL DRAINED WITH NO STANDING WATER. STORE UTENSILS IN DRAWERS WITH UTENSIL HANDLES TURNED OUT TO PREVENT CONTAMINATION OF FOOD CONTACT SURFACES.
1.5
General Comments
#17. ENSURE THAT TOPS OF EQUIPMENT (OVENS, HOT HOLD UNITS)ARE BEING CLEANED REGULARLY. #14. USE APPROVED SCOOP WITH HANDLES FOR CANDY SPRINKLES.
