|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed the wall mounted potato slicer to have food debris on the blade and other food contact surfaces. On-site kitchen PIC stated that they have not used the potato slicer today and the debris appeared to be from the day prior.
CDI - Potato slicer broken down and placed at the 3 compartment sink to be W/R/S.
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 . |
|
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 a squirt bottle of ranch dressing to be at a temperature of 65F in the front counter refrigerated wells. PIC stated they do not normally hold it on TPHC and that they only recently started holding it up on the counter again after not doing so for a while. EHS advised that the item be added to the TPHC log going forward and held using 4 hour TPHC holds with the other items in the refrigerated well.
CDI - Item time stamped for discard at 3pm.
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 . |