|
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 in deli market clean storage area and in pizza clean storage area metal pan, plastic containers and other utensils soiled with food debris/residue, 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 . |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed in sub station, sushi and pizza station in-use knives being store on soiled surfaces/or soiled crevices that are not being sanitized every 4 hours. -CDI-PIC relocated knives to 3-comp sink; w/r/s; then placed on clean surfaces. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet stacked in pizza clean storage area.-CDI-PIC relocated items to 3-comp sink; w/r/s. |