|
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.
After checking dish machine final rinse gauge and running department disk thermometer through the machine, it was discovered that disk thermometer showed 148F on final rinse, and in-place thermometer on machine showed final rinse of 139-140F. Person running dish machine needs to know what to look for when processing utensils. Facility also needs to purchase a disk thermometer in order to monitor maximum temperature of final rinse to be at least 160F. Facility has called company so that they can repair the dish machine. Utensils must be processed through 3-compartment sink to properly wash, rinse, and sanitize. VR visit must be made within 3 days to see that dish machine is properly running and properly sanitizing.
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
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed par-cooked chicken wings at 46F in refrigerator; conversation with kitchen manager as well as observation of other food items in this refrigerator shows the appearance that these wings were likely left out on a counter before being placed in refrigerator. Chicken wings come from reach-in freezer where they are at 32F, and all other items in the refrigerator where the chicken wings were at 46 were at 39F. Assure that items are removed from bag and that bag is then placed quickly back into refrigerator. CDI by items being placed on sheet tray into walk-in freezer, where they were later measured at 31F.
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 . |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed staff person using a towel to dry pans. These must be placed onto rack for thorough draining and air-drying. CDI by running items back through dish machine. |
|
50
|
0
|
Hot & cold water available; adequate pressure |
No |
No
|
Yes |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf. Hot water at hand sinks only has one combined inlet for water rather than an adjustable hot and cold faucet. Water at most hand sinks is 115-124F, too hot at upper temps for proper and safe hand washing. Have adjusted down to between 100-109F. VR visit needed to re-check for proper temperatures. |