|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
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. 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 . Observed EHS’s max/min thermometer only measuring 154F after running thermometer through dish machine several times. PIC stated dish machine has not been reaching required temp of 160F for past 3 days and a service request to have dish machine repaired has been submitted. PIC is using 3 comp sink for sanitizing utensils and equipment. VERIFICATION REQUIRED within 3 days to ensure dish machine is operating within standards. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Facility’s max/min thermometer for testing dish machine sanitizing temp was inoperable. VERIFICATION REQUIRED within 10 days to ensure facility has an operable max/min thermometer for testing dish machine temp. |