|
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. Most hot holding trays on clean dish shelf had food debris on them. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - PIC moved hot holding trays to 3-compartment sink to be washed.
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 . |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Gravy measured 118-135F after employee reheated it for hot holding. TCS foods from cans must be reheated to at least 135F and within 2 hours prior to hot holding. CDI - Gravy reheated again in the microwave until it was above. 135F. |
|
24
|
1.50
|
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 Cut tomatoes and American cheese held using TPHC had 24 hour hold time stickers on them. Place TPHC stickers on TCS foods held using TPHC. CDI - PIC put TPHC labels on pans. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Keys observed on 1 prep table. Do not store personal items on prep tables. 0 pts. |