|
16
|
1.50
|
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. Deli slicer and band saw both had visible meat residue on them and hadn't yet been used today. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - PIC washed, rinsed and sanitized equipment during inspection.
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 . |
|
32
|
1
|
Variance obtained for specialized processing methods |
Yes |
No
|
No |
8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Establishment had dried beef that they make in store. Establishment does not have variance or HACCP plan that allows them to do this specialized process. CDI - EHS explained to PIC that making beef jerky is a specialized food process that requires ad HACCP plan and variance. PIC agreed to not make beef jerky anymore and he discarded the beef jerky.
For more information on how to request a variance please visit: http://meck.co/FoodSafety |