|
16
|
0
|
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 2 6-stack of metal pans, 2 6-stack of plastic pans stored as clean with residue accumulation and sticker residue still intact stored as clean on dish rack near 3-comp. Full container of pizza utensils with food residue and debris stored as clean on front line. CDI- PIC removed items 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 . |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed flip top in middle of cook line temping above 41F due to being partially unplugged, per the PIC. TCS food is held in unit overnight, no temp logs are maintained to verify length of time items were out of temp. CDI- PIC voluntarily discarded TCS temping above 41F for unknown time. Observed left WIC with an ambient temperature above 41F. TCS foods held in unit overnight or more than 24hrs were discarded, items cooling in unit were removed to complete cooling process in separate WIC. VERIFICATION REQUIRED. *REPEAT*
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 |
Yes
|
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 shelving above prep line storing metal trays with heavy debris accumulation, inside of prep units on cookline with food debris and residue accumulation, hood system wall with residue accumulation, areas on sides of and under flat top grill with heavy residue and debris accumulation. Increase cleaning frequency. *REPEAT* |