|
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 food residue on two deli slicer guards, just below blade. PIC stated that deli slicers had not been used today. CDI - PIC W/R/S deli slicers.
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. PIC stated that deli slicer base is sanitized but not W/R. Removable parts are taken to 3-comp for W/R/S. EHS reminded PIC to W/R/S deli slicer base. CDI - PIC W/R/S deli slicers.
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
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed food in prep top above 41 F. See temp chart. PIC stated that prep top was not functional and the facility was using ice to keep food cold. CDI - food was moved to WIF to rapidly cool to 41 F since it had been placed out less than an hour before the inspection. Facility will place smaller portions of food in the prep top on TPHC until it is repaired. TPHC template provided to PIC and completed during inspection. VR.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |