|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed multiple stacks of multi-use metal pans stacked and stored on the clean dish rack with visible old sticker residue leftover on surfaces. PIC stated the stickers for date-marking are tough to completely remove. PIC stated the suggestions stated on previous inspection report were not approved by corporate, and the specific type of stickers they use are not able to be changed due to upper mgmt. EHS advised soaking pans longer in hot soapy water and scrubbing to remove sticker residue.
CDI: Pans were taken to dish room to re-wash/rinse/sanitize.
REPEAT VIOLATION.
*Note: Although a repeat violation, EHS not deducting full points today since previous inspection report was for two separate violations, whereas only one was observed today.
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 . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P
Observed half and half carafe and oatmilk carafe held out on TPHC in customer self-serve area, time-stamped with start and end times of 7-11AM. Facility has TPHC procedures but only listed pizza slices in open air hot holding case for TPHC procedures.
CDI: PIC included carafes into facility's TPHC procedures for compliance. |