|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety 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 dishes labeled as clean to contain splashes of food on them, and to have sticker residue left on them. CDI-dishes taken to the dishmachine to be rewashed rinsed and sanitized. REPEAT - 3 - |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 shredded cheese, unsalted butter, Serrano ham, and gazpacho in right side prep unit above 41F. Observed pepper stew, pork tenderloin, rice, scallops, shrimp, and raw chicken in the left side prep unit above 41F. Both prep units share a compressor. PIC has technician coming at 8:00am the following morning to check on a separate unit and will have this unit checked as well. All TCS foods in both units were voluntarily discarded. Emergency TPHC will be used for TCS items on line. Procedure verified. A VR will be conducted within 3 days to verify repair of both line units. - 3 - REPEAT |
|
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 live roach on cook’s line. Per PIC, pest control is conducted every two weeks. Records reviewed. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of clean pans. - 0.5 - REPEAT |