|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed deli slicer, can opener blade, and vegetable dicer soiled with food debris. Also observed sicker residue on metal containers contaminating the insides of other containers while being stored as clean. -CDI- PIC cleaned all of the necessary pieces of equipment. REPEAT*** (1.5 pts)
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 cantaloupe, cottage cheese, and Greek yogurt at 49-50F while said to be cold holding on the self serve line for customers. PIC stated that the items are only held from 6:30am - 10:30am and then are discarded. -CDI- PIC will be placing those items on TPHC rather than cold holding. EHS provided TPHC form and help PIC fill out the form. (0 pts)
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 . |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed fruit flies throughout kitchens area. Service facility for pests. (1 pt) |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed multiple stacks of metal containers wet stacked while said to be clean and dried. -CDI- PIC separated the containers to allow proper air drying. (0.5 pts) |
|
49
|
0
|
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 slightly soiled handles and doors on the flip top unit. Increase cleaning frequency to limit possible cross contamination. (0 pts) |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
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 floors heavily soiled under and behind equipment. Increase cleaning frequency to reduce the possibility of attracting pests. (0 .5 pts) |