|
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. Repeat item. Dish machine showing 157F on final rinse with thermometer placed into machine, and approximately 175F on built-in thermometer on machine. Need to have machine serviced so that it is working properly. Call when machine is fixed. 3-compartment sink is properly set up to wash, rinse, and sanitize.
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 . |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. Observed 2 number 10 cans of pinto beans that were in damaged cans and stored with other cans of food for use in the dry storage room. CDI by moving cans to area outside of dry storage to be returned or discarded. Assure that all cans are checked when products arrive and that no damaged cans or product are placed in an area where foods are stored that would be used. Label area for damaged products. |