|
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 dish machine was unable to reach utensil surface temperatures of at least 160F. EHS observed that the dish machine was only able to reach a utensil surface temperature of 155F on EHS’ irreversible registering thermometer. PIC placed a work order for the unit. Facility will be using 3-compartment sink to wash/rinse/sanitize dishes until dish machine is repaired. 3-day VR Required.
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 . |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese sticks on the line holding above 41F (see temperature chart). PIC stated that cheese sticks had been accidentally removed from the cold plate below. CDI- PIC voluntarily discarded the cheese sticks.
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 . |