|
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 dicer to be stored on the top shelf above the prep tables and was observed with food debris on its food contact surfaces.
- Observed the deli slicer to be stored on the prep tables and was observed not in use and was observed with visible food debris on its food contact surfaces.
CDI - Deli slicer broken down and placed at the dishwasher with the dicer 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 . |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed 7 skewers of cooked ribeye, NY strip, pork ribs, and lamb sirloin to be stored in the lower portion of the hotbox at temperatures of 50-57F. The PIC stated that they should have never been in there in the first place since they do not use the lower portion of the hotbox on any day other than Saturday. PIC stated that they were from the night before.
CDI - PIC voluntarily discarded.
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 . |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed cases of various foods stacked directly on the floor of the WIF. REPEAT. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed the sanitizer buckets throughout the kitchen to be testing at 0ppm quaternary ammonia at the time of the inspection. REPEAT.
CDI - Buckets emptied and refilled. Sanitizer dispenser was found to have a clog in it, not allowing for the proper amounts of quaternary ammonia to be dispensed. PIC was able to fix the clog and the dispenser was observed properly mixing the sanitizer at 200ppm. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. - Observed the handles to the scoops in the bulk bins of flour at the dry storage area to be stored with their handles in direct contact with the food inside. |
|
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 the gasket to the left door of the 3 door lowboy refrigerator to be falling off/torn. |