|
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 meat cuber comb/blade with minor raw meat residue. CDI-PIC Andy Hartman placed meat cuber parts back into wash basin of 3 compartment sink to be washed, rinsed, and 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 . |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water.
Observed ROP tuna thawed with vacuum seal still in tact.
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf (A)(3) - TCS foods shall be thawed for a period of time that does not allow thawed portions of ready to eat food to rise above 41F.
Observed precooked shrimp under running water from thawing. Internal temperature of shrimp was 63F. CDI-Shrimp placed in cooler with ice to ensure food quickly drops to 41F or below. |
|
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 heavy water buildup on floor by prep sink and under walk-in freezer door. Plumbing from prep sink discharge does not line up completely with floor drain, causing water to flow onto floor.
Observed cleaning needed in walk-in freezer floor along with ice buildup on floor due to water buildup outside freezer. |