|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. EHS observed high temperature dish machine achieving final rinse of 148.5F. PIC stated unit was scheduled for repairs yesterday. PIC contacted repair technician and stated they would arrive later today. PIC created SOP for sanitizing dishes and equipment in three compartment sink for tonight’s service only. EHS will return prior to open tomorrow and if unit is not repaired facility will be required to close until unit can achieve minimum temperature of 160F during final rinse cycle. EHS observed dishes clean to sight and touch during inspection. EHS verified hot water was available throughout facility. 3-day VR required. (1.5)
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed TCS items in top of flip top seafood unit above 41F. PIC stated unit was just serviced yesterday for preventative maintenance moving into summer. PIC stated all items have been in unit since the night prior. PIC voluntarily discarded all items in flip top and contacted repair tech. PIC stated they will not use unit until repaired. EHS observed ambient temperature of bottom of unit at 40F, however, only the lettuce was observed at 41F; all other TCS foods observed at 42F or higher. 3-day VR required. (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 . |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. EHS observed one cutting board with heavy scoring and deep gashes. CDI - PIC voluntarily discarded cutting board. (0) |
|
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. EHS observed food debris and residue accumulating on shelving throughout WIC and inside reach in units. EHS advised to increase cleaning frequency to avoid accumulation. (0) |