|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed the blade to a robot coup to be stored as clean on the dry storage racks across from the RIFs and had visible cloth debris/fibers in a ridge on the blade. Cloth remnants suggest the facility is cloth drying despite the EHS not observing it on site. EHS informed the PIC that they must allow for dishes to properly air dry and cannot use cloths to dry the dishes following cleaning. If necessary and when in a time crunch the facility may use a single service disposable paper towel but cannot use reusable cloth towels to dry dishes.
CDI - PIC placed blade at the 3 compartment sink to be W/R/S.
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 . |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf - Observed raw tilapia to be thawing in a bin one of the food prep sinks under running water that was at 80F. EHS advised the PIC that during the summer months they must add ice the water during the thawing process to keep the temperature below 70F as the ground water often comes out of the taps above 70F.
CDI - Ice added to water and temperature observed below 70F. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed flies to be throughout the kitchen at the time of the inspection. |