|
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. - Observed the mechanical dishwasher reach a maximum final rinse temperature of 157F at the time of the inspection. PIC stated that her staff do not tend to use the dishwasher and often prefer to handwash their dishes and that sometimes other school staff use the dishwasher. Sanitizer basin was observed properly set up at the time of the inspection. 3 day VR to observe repair to dishwasher.
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 . |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed an insert container of rice to be cooling in the 2 door RIC which is a unit not designed nor approved for rapid cooling. Rice was also observed with tight fitting plastic wrap over the top, obstructing cold air flow from reaching the product. PIC stated they usually cool down left overs in the WIF and was unsure why it was in the RIC today.
CDI - PIC relocated to WIF to allow for rapid cooling.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |