|
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- Observed multiple pans, and lids stored as clean with food residue and buildup, observed squeeze bottle with residue, and multiple skewers with a buildup of food debris. -CDI- Soiled FCS moved back to ware washing for proper W/R/S.
Facility has been out of compliance for clean food contact surfaces in 3 consecutive inspections. If facility remains out of compliance on next inspection facility may be placed on a Risk Control plan or permit action may be taken.
REPEAT (-3-)
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 . |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed multiple bagged portions of roast beef above 41F that was prepped this morning. -CDI- PIC moved roast beef into blast chiller to be properly cooled down before going back on to prep line. Observed mozzarella cheese olive bar above 41F. -CDI- PIC moved mozz cheese back into WIC to cool down. EHS coached PIC to fill the olive bar less, so that mozz cheese is not over the fill line.
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 . |