|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
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 160 F as measured by a max/min thermometer. - P. Observed in use dish machine at a maximum final rinse temperature of 155 F, after running three cycles. PIC has contacted ECOLAB technician and scheduled emergency repairs for next day. Facility shall w/r/s all utensils at 3-compartment sink, in addition, utilize dish machine at neighboring facility Cicchetti which is accessible through employee only access hallway. Cicchetti’s dish machine final rinse temperature verified to be achieving 172.5 F. -1.5-
*Verification visit is required.*
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
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed recently prepared capellini pasta cold holding above 41 F in the reach in cooler. All other TCS foods in the unit were 41 F and below. CDI - PIC removed and placed in to the freezer to rapidly cool down. -0-
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. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
REPEAT VIOLATION: 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf. Observed (1) spray bottle at the dish pit not labeled. CDI - PIC properly labeled as bleach. No escalation of points due to improvement noted. -0- |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of foods stored on floor and/or less than 6 inches in the walk-in freezer/cooler. -0- |
|
40
|
1
|
Personal cleanliness |
No |
Yes
|
No |
REPEAT VIOLATION: 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed a couple food handlers without effective hair restraints while preparing foods. -1- |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensils in standing water on the pizza prep top counter. CDI - Water removed by PIC. -0- |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee backpacks and purse stored with dry storage foods in shelving. Remove to designated area. -0- |