|
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 stacked metal pans on drying rack with date mark stickers still attached. Date marking stickers were making contact with inner food contact surfaces of metal pans while stacked. CDI - Metal pans were taken to dish machine to be washed, rinsed, and sanitized. PIC has been advised to ensure proper washing of dishes and utensils and to remove date marking stickers prior to stacking. -1.5 points-
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
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken and raw cod in breading station flip top cold holding at temperatures between 42F and 45F. Inside of flip top unit was 37F. PIC stated that items were removed from cold holding in walk in cooler and placed in flip top unit approximately 3 hours prior to inspection. CDI - Raw chicken and raw cod cooled to 41F by end of inspection. PIC has been advised to ensure items are being held at 41F or below prior to placing in flip top unit and to conduct frequent temperature checks of TCS foods. -0 points-
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 . |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food splash, debris, and residues on shelving, non-food contact surfaces of grill, non-food contact surfaces of fryers, on inner surfaces of reach in units and in equipment gaskets. Recommend higher frequency and more thorough cleaning. -0.5 points- |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food debris and residues under food prep units, cold holding units, and under prep tables. Recommend higher frequency and more thorough cleaning. -0 points- |