|
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 multiple pieces of dish ware and containers on the clean dish racks with food residue, debris, and residual grease present. Ensure that food contact surfaces are maintained as clean to sight and touch. -CDI- PIC moved the soiled food contact surfaces to the 3-Compartment sink to be properly 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 . |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed chicken wings in the wing holder recorded at a temperature of 130F. Ensure that all foods in hot holding are maintained at 135F and above. EHS discussed hot holding procedures with PIC and PIC stated that the wings had been cooked 45 mins prior. -CDI- PIC re dropped the wings into the fryer and reheated them up to 192F before placing them back on HH.
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 . |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoop handle resting a top of cooked peppers and onions in the HH drawer. Ensure that all in use utensils handles are not stored directly in contact with the food. -CDI- PIC removed the scoop from the HH drawer. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Observed metal drink lid sleeves, Metal shelving, and metal shelving beneath prep surfaces with a build up of rust and corrosion. Ensure that corrosion is removed or replaced |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
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 food debris and residue present within the WIF and on the bottom of the lowboy cooler present beneath the in use prep top of the cook line. Ensure that non-food contact surfaces are cleaned and maintained as clean. |