|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P. Observed one knife that went through the wash/rinse process of the 3 compartment sink, but was not set inside sanitizer compartment for sanitizing step and was set to dry near cleaned equipment and utensils. CDI-EHS notified PIC and PIC provided education and knife was submerged in sanitizer.
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 |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed multiple plastic containers of TCS foods above 41F in top section of sandwich prep top (see temp chart). Unit had ambient temperature of 35F on the top of prep unit and 38F in the lowboy section. CDI-PIC moved items to WIC to cool down as they were in the unit for only 2 hours prior to inspection. EHS spoke with PIC about using metal container for all temperature controlled foods including cheeses, sliced tomatoes, cut lettuce, and all canned produce as well as keeping the lid closed as often as possible due to close proximity across from oven.
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 . |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed one stack of plastic containers wetstacked on the drying board of the 3 compartment sink. PIC separated containers. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf. Observed warewashing in 3 compartment sink in 81F water that was first filled this morning and detergent calls for hot water and does not specify another effective temperature for warewashing. Clean dishes were not greasy/had food residue to sight or touch. CDI-PIC refilled wash basin with 112F water. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed one ceiling tile near back kitchen entrance that is not smooth and easily cleanable. |