|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
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 160F as measured by a max/min thermometer. - P - REPEAT - Observed final rinse of dish machine to be 155.8F. - CDI - PIC agreed to only use dish machine for washing and rinsing and will sanitize dishes in three compartment sink until dish machine can be repaired. Follow up visit required for long term compliance. - *NOTE: Full points will be taken at next routine inspection if issue persists.
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 . |
|
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 one broken 2 door reach-in cooler in facility. Repair or replace. Per PIC, part has been ordered for unit. |