|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed the blade of the immersion blender to be stored as clean on a shelf over the food prep sink with visible food debris on the blade.
CDI - Moved to dishpit to be W/R/S.
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
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed a container of yogurt stored in the coffee bar lowboy refrigerator at 45F and employees stated that they had not used the yogurt today.
- Observed insert containers (5 total) of sliced American cheese, sliced pepper jack cheese, and sliced cheddar cheese at temperatures of 45-47F in the top refrigerated drawer at the front counter cookline. REPEAT.
CDI - PIC voluntarily discarded container of yogurt. Insert containers of cheese moved to WIC for rapid cooling as PIC stated he checks all temperatures before opening at 7:30am to ensure the refrigeration is functioning and there was recorded temperatures of 39F for the unit.
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 . |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed the sanitizer solution at the front counter cookline wiping cloth bucket to be at 0ppm.
CDI - PIC changed solution and retested at 100ppm. |