|
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 various dishes stored clean with visible food residue. - CDI - PIC removed all dirty dishes to three 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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - Observed various TCS items holding above 41F in three door RIC in cooking area. Ambient temperature of unit read 40F after being closed for 5 minutes. Employees observed in and out of unit frequently with high ambient temperatures in the kitchen. EHS highly recommends contacting refrigeration technician to assess unit, cooling down kitchen temperatures with AC unit or fans, and placing TCS items on ice inside of cooler to aid holding temperatures. PIC voluntarily discarded all TCS items holding above 41F that had been in unit for more than 4 hours and placed remainder of items on ice. EHS also observed raw beef holding at 58F in WIC. Per PIC, item was received this morning and kept out because they were intending to cook it and decided not to. PIC moved beef to WIF to quickly cool.- VR - Verification required within 3 days to ensure RIC has been repaired.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. - Observed cooking utensils stored in water below 135F (see temperature chart). - CDI - PIC moved container to flattop grill and increased water temperatures to above 135F. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - REPEAT - Observed wall damage behind prep sink next to three compartment sink. Repair. |