|
16
|
3
|
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. Observed the heat sanitizing dishmachine only reaching 155F on EHS thermoplate, ran the dishmachine 5 times. Facility uses single service articles and utensils. Facility will wash, rinse and sanitize in the 3-compartment sink until repaired.CDI - PIC adjusted the temperature and ran or a couple more times and thermoplate reached 165F. Recommendation to the PIC is to run the dishmachine in the morning when they arrive and to properly test to ensure that the final rinse is at least 180F, therefore the thermoplate will reach at least 160F. REPEAT
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 . |
|
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 blue cheese in the walk in cooler at 44F. All other TCS foods in the walk in cooler were below 41F. CDI - PIC voluntarily discarded.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed sliced tomatoes dated marked 1/23, exceeding the 7 days. Observed plant based sausage (dated 12/15), turkey sausage (1/4) and scrambled eggs (12/15), exceeding the 7 days. Discussion with the PIC and food handler revealed that the plastic storage bags were being reused and dates were not changed. Unable to determine when product was removed from the freezer. CDI - PIC voluntarily discarded these foods.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.13 (B) Provide an approved Max/Min thermometer or thermolabels for testing sanitizing temperatures in hot water warewashing machines. The thermometer or thermolabels must be readily accessible. -Pf Observed no max/min thermometer or thermolabels to test the heat sanitizing dishmachine. Verification required in 10 days to ensure compliance. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed light shield missing over the entrance to the kitchen. Replace. |