|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed dishes stored as clean with food and grease residue. Observed metal and plastic containers stored as clean and stacked with stickers. -CDI- PIC moved items to dishpit to be W/R/S. **REPEAT** -1.5-
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 |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed American cheese, sliced tomatoes and sliced lettuce above 41F in prep top. Observed sliced turkey, raw steak and sliced ham in RIC below prep top above 41F. Observed ambient temperature of RIC below prep unit above 41F. Observed raw marinated chicken breasts in stand alone RIC above 41F. Observed raw chicken breasts, raw chicken wings, cut lettuce, provolone cheese, potato salad, liquid margarine and sour cream above 41F in WIC. Observed ambient temperature of WIC above 41F. Refer to temperature chart. -CDI- PIC moved items in prep top to stand alone RIC to cool down. PIC discarded of sliced turkey, raw steak and sliced ham. PIC discarded of all TCS items in WIC. Facility to voluntarily close down until WIC is repaired. **REPEAT**
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
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/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 cut tomatoes dated 8/4 and cut lettuce dated 8/5 in prep unit that per PIC were prepared yesterday. Observed salami dated 7/30. Per PIC item was sliced and frozen on 7/30 and pulled 8/5. -CDI- PIC properly date marked these items. **REPEAT** -3-
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 . |
|
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 WIC and RIC not properly functioning. Repair or replace. -0- |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food backsplash on walls behind dry storage shelving. Increase cleaning frequency. -0- |