|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
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 facilities dish machine was only able to reach a utensil surface temperature of 156F. Facility was actively using the dish machine. CDI- PIC was able to increase the temperature on the booster and dish machine is reaching 166F. -1.5-
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a few plastic containers with visible sticker residue present, dishes were stacked so that sticker residue is touching the food contact surface. CDI- Items were taken to dish area to be w/r/s. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Brie, roasted tomatoes, grilled onions, and cherry tomatoes holding above 41F. Items were double panned which could influence temperature as all other TCS items were at 41F or below. CDI- PIC stated that items had been placed on the line approximately 2 hours prior, EHS allowed facility to cool products in WIC. **REPEAT** -1.5- **Points deescalated due to overall improvement. During previous inspection facility had two prep unit that were down.
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 . |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee cloth drying dishes after going through dish machine. CDI- EHS provided education and dishes were rewashed/rinsed/sanitized. -0- |