|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
*REPEAT* 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- *Observed - 2 metal containers, and a robot coupe with food debris build up. *CDI - PIC moved items to dirty dish area to be washed, rinsed and sanitized through the dish machine. NOTE: Points deducted remain the same due to improvement.
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
|
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 - Calamari, Roasted Tomatoes, Diced Grilled Chicken, Buttermilk ranch and shredded cheddar above 41F. *CDI - PIC voluntarily discarded calamari and roasted tomatoes. PIC quickly cooled Diced Grilled chicken as it still had time to cool. PIC placed Shredded cheese and buttermilk ranch on TPHC with a start time of 12:00 PM and discard time of 4:00 PM.
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
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. *Observed - Metal containers wet stacker throughout clean dish rack. |