|
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 heavily soiled/rusted triangle blades of both can openers, stored on the clean dish rack. Observed a box grater with visible food debris on the blades, stored on the clean dish rack.
CDI: All multi-use equipment mentioned above were taken to the dish area to be re-washed/rinsed/sanitized.
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 . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
Observed one unlabeled spray bottle of QUAT sanitizer stored at the make line.
CDI: PIC labeled sanitizer bottle as "sanitizer" for easy identification and to prevent contamination. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf
Observed a package of raw chicken that was thawing completely submerged under running water temping at 79F in the prep sink.
CDI: PIC added buckets of ice to bring temperature down to 70F. |