|
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 metal pans, slicing equipment and utensils stored in clean storage area soiled with food residue and debris and some with sticker residue. -CDI-PIC relocated items to 3-comp sink; 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 . |
|
21
|
1.50
|
Proper hot holding temperatures |
No |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P-Observed a variety of food hot holding in customer grab-n-go area below 135F ( see temperature). PIC noticed temperature gauge of heated lamp display case was not set to proper hot holding temp.PIC understand to monitor temps once new rotisserie chicken are placed in display case; PIC will place work order if HH temps don’t stay above 135F and food will be discarded -CDI-PIC voluntarily discarded food items.
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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P-Observed sliced meat and cheese in plastic packaging in grab-n go display case above 41F that were mostly prepared days prior ( see temperature chart). Observed all sushi ( raw and non-raw foods) in grab-n-go display case with temperatures above 41F ( see temperature chart). -CDI- PIC voluntarily discarded all sliced meat and cheese, expect two packages of sliced ham, which was prepared this morning and w/in 4 hr cooling parameter; cooled. PIC and sushi associate placed all food items inside the sushi grab-n-go into the WIFreezer vented ; food items w/in 4 hr cooling parameter; cooled.
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
|
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 oven in need of cleaning and containers where clean knives and utensils are stored cleaned by the sanitizer drain board in need of more frequent cleaning. Observed sanitizer drain board at 3-comp sink soiled with food debris and in need of more cleaning before clean Equipment and utensils are placed to air dry. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed significant cracking and wear and tear on floors/dashboard through out the facility. |