|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
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 160 F as measured by a max/min thermometer. - P. Observed non-functional high temperature sanitizing dish machine. Maximum temperature observed at 154.5 F after 3x attempts. Image attached. CDI - PIC Placed an “out of order” sign on machine. Facility will be utilizing the 3-compartment sink to wash, rinse and sanitize food equipment. Long term compliance visit will be made to ensure repairs to dish machine. -0-
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. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
REPEAT VIOLATION: 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf. Observed covered perforated containers of romaine lettuce cooling at a rate of 0 F/min due to being packed in high density inside the walk-in cooler. CDI - Covers removed and lettuce separated into smaller portions to allow effective cooling towards < 41 F. -1-
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed damaged gasket at upright reach-in freezer used for storing fries. Replace. -0- |
|
49
|
0.50
|
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. Observed low reach-in freezer and prep reach-in unit with accumulation of ice, in need of cleaning. Observed buildup of food debris on shelving inside one door raw chicken reach-in unit. Increase cleaning frequency and maintain clean. -0.5- |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed water leaking from plumbing fixture and chemical line at 3-compartment sink and hand sink adjacent to prep sink. Repair. -0- |