|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. - P - *Observed - PIC prop fryer basket on waste bin to fill with fries. *CDI - EHS educated PIC on issue that can lead to possible contamination.
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 . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P- *Observed - Sliced Tomatoes and Sliced Cheese held on TPHC with a label stating item was removed from temperature controlled environment at 2PM. EHS temped items at 2:05PM with a temperature above 41F, see temp chart for details. PIC questioned employee who stated they had removed i from the WIC at 2PM. PIC was unsure as to why TCS food items temperatures were so high. *CDI - PIC voluntarily discarded items and replaced them with fresh product from WIC and placing TPHC start and end time labels on new product. |