|
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 high temperature dish machine unable to achieve a sanitizing temperature of at least 160F. Facility washing in dish machine and sanitizing in 3 compartment sink until repaired. 3 Days to comply,
For more information, please visit: http://meck.co/FoodSafety or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Items in prep top reach in above 41F. Items placed in unit approximately 2 hours prior from walk in. All moved to walk in freezer to reach 41 F or below. Bottom portion of unit will not be used until repaired. 3 days to comply.
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 . |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Reach in prep unit above 41F. Items in unit moved to walk in until unit repaired. Service person called.
4-501.11 Maintain equipment in good repair. Dish machine hot sanitizing temperature less than 160F. Service person called. |