|
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.
Observed the high temp dish machine unable to reach a minimum of 160F while actively being used. After several cycles, the highest the dish machine was able to reach was 154F. The facility will be using single-service utensils and to-go trays until the dish machine gets repaired. 3 day VERIFICATION REQUIRED*** (1.5 pts)
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 . |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed high-temp dish machine unable to reach a minimum of 160F while actively being used. Repair dish machine. (0.5 pts) |