|
16
|
0
|
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 skewers for the rotisserie with a build up of debris and residue present on the them. Ensure that food contact surfaces such as the skewers are stored and maintained as clean when not in use. -CDI- PIC moved chicken skewers to be properly 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 cut deli meats such as Turkey and Roast beef in the low drawers beneath the sandwich prep top that were holding at 50F. PIC stated that the deli meats were cut this morning, placed into the blast chiller, then placed into the cold hold unit. Ensure that all TCS items in cold holding unit are at 41F or less. -CDI- PIC took pan and move back into blast chiller to cool.
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 . |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed buildup of food debris and residue on the Wok station, on the external surfaces of cooking equipment, and on shelving near the ware washing area.
Ensure that non-food contact surfaces are cleaned and maintained as clean. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
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 cracked tiles and tiles with low grout near the fryer along the cook line of the facility. Ensure that floors are non-absorbent and smooth and easily cleanable.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed buildup of soil present on the wall adjacent to the dish machine in the ware washing area, as well as on the floors of WI refrigeration. Ensure that floors, walls, and ceilings are maintained as clean. |