|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed food thermometer stored as clean in metal container left of prep line with food residue accumulation. Second food thermometer held by fryers, stored clean. CDI- PIC removed item to be w/r/s/. |
|
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. Observed sliced roast beef in hot tray on right of prep line temping below 135F. EHS observed roast beef being sliced at start of inspection, sitting out for length of time before being placed in HH. PIC stated that the freshest slices are stored at back of unit in a FIFO setup. PIC was unaware of how long tray was out of temp. CDI- PIC voluntarily discarded tray.
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 . |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
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. Floor of WIC, bottom of 2D prep unit with food debris and residue accumulation. Increase cleaning frequency. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee’s personal speaker stored on top of HH unit being actively used. CDI- PIC removed item to designated area. |