|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P.
During discussion with PIC, EHS was notified that deli slicers are being wiped down with sanitizer every 4 hours. Slicers are taken apart and washed, rinsed, sanitized at end of working day.
Spoke with PIC about proper cleaning procedures. Slicers must be broken down, washed, rinsed, and sanitized at least every 4 hours. PIC will place slicers on cleaning schedule throughout day. CDI
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed deli slices overfilled at sandwich/sub prep top, resulting in top layer of food to be above 41F. CDI-Top player of deli slices were removed and cooled in walk-in cooler.
Observed over stacked food (about 3-4 containers per stack) in grab-n-go cooler bunker above 41F. EHS and PIC discussed only stacking food containers at most 2 containers high.
CDI-PIC removed overstacked items and placed into walk-in cooler.
**Point deduction not increased this inspection - large amount of adequate cold holding temperatures and improvement.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |