|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. - Observed the dishwasher only reaching a maximum rinse temperature of 150F after 5-10 cycles. PIC stated she had bee having issues with the machine as of Monday of this week and had put in a work order at that time. PIC has not heard back for a repair time as of 10/17. PIC is already preforming the temporary solution of using the dish machine for the wash and rinse cycles and sanitizing the dishes in the 3 compartment sink. 3 day VR to observe continued compliance on the temporary solution and/or repair to the dish machine.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed 3 trays of cheese dippers to be hot holding in the front counter hotbox at temperature of 90-99F at the time of the inspection. PIC stated only having reheated them within the hour.
CDI - PIC added the cheese dippers to the TPHC board for the day. PIC to monitor hotbox temperatures going forward to ensure the unit is working properly.
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 . |