|
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. 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 . Observed 2 pans and 2 bowls with build up of food soil and debris being stored as clean. CDI: PIC returned items for W/R/S. |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
No |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed 2 containers of cheese sauce in oven which PIC stated was placed in oven at 8:15 to reheat. EHS measured temperature of cheese sauce which was 92F at 10:32. CDI: PIC discarded cheese sauce. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 . Observed a container of chili at 89F and a container of gravy at 119F hot holding in steam well. CDI: PIC reheated chili to 172F and gravy to 170F before returning to steam well for hot holding. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several drain flies in kitchen and dining room. PIC stated pest control is aware of issue and is in the process of scheduling pesticide application. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of metal pans being stored on clean storage rack stacked wet within each other. Allow equipment and utensils to air dry before stacking within each other. |