|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed dish machine unable to reach 160F. PIC drained, and re filled to retry temp. Maximum hot water temperature reached is 140F. Owner stated they will move to 4 comp machine. EHS will arrive back within three days to verified hot water dish machine is reaching 160F or higher. Facility shall only use 4 comp sink until hot water dish machine is repaired.
If facility is permitted with equipment for wear washing it shall be maintained and working at all times.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: 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 raw chicken cold holding above 41F in 2 door RIC. PIC stated that the chicken has been in unit since the 7th. Ambient temp 47F. CDI - PIC voluntarily discarded raw chicken over 45F and cooled down raw chicken at 45F and below. PIC rearranged chicken in unit and ambient temperature dropped. New ambient 41F. PIC stated a new unit has been purchased and will arrive within two weeks. EHS encouraged PIC to do the thermometer internal ambient temperatures for accurate readings.
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 . |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed 2 door RIC cold holding raw chicken near fryer leaking on floor. Repair leak. |
|
55
|
0
|
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 build up of dried food debris and chicken peaces under shelving, racks, RICs, and breading station. Increase cleaning frequency. |