|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed various soiled in use knives at different meat stations. When asked of PIC how often knives are cleaned and sanitized PIC stated once a day. REHS asked if there was a more frequent cleaning schedule more than just once a dat and PIC stated no, only once a day and staff continues to use the same knife all day for same animal specific meat. CDI-PIC provided education to wash food contact surfaces at least ever 4 hours and PIC placed knives in 3 comp and grabbed new cleaned knives.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
35
|
1
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf- Observed chicken necks thawing in large round container on floor beside prep table at ambient air temperature. CDI, chicken placed in container with cold running water under 70 degrees F to thaw. -REPEAT VIOLATION- |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed a dozen pork ribs uncovered and stored directly in shopping cart in walk in cooler. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed some floor damage in prep area. -REPEAT VIOLATION- |