|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Observed meat slicer in storage with food debris/residue on slicer blade. Keep all food contact surfaces clean to sight and touch. CDI by cleaning and sanitizing.4-501.115 Manual Warewashing Equipment, Chemical Sanitization Using Detergent-Sanitizers- Observed sanitizer buckets in use testing below 200ppm QAC. Maintain all sanitizing solutions at manufatuers recommended strength. CDI by emrtying and refilling sanitizer buckets. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Cold Holding- Observed chicken nuggets and pizza on speed rack in the kitchen stored > 45F. Maintain all cold held foods at 45F or below until served or cooked. CDI by returning foods to freezer for rapid cooling. PIC stated that food items were off of temperature control for less than 1 hour. Recheck of food items in freezer were 40-42 F. |
|
34
|
0
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-203.12 Temperature Measuring Devices, Ambient Air and Water-Accuracy- Observed milk cooler # 1 without properly functioning air thermometer. Add thermometer to cooler or repair built in thermometer. CDI bu adding thermometer to cooler. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-602.11 Food Labels- Food items offered as 'grab n go' to consumer may require labeling as listed in 3-602.11 in the NC Food Code Manual. Further information will be provided at a later date. |