|
16
|
0
|
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 high temperature mechanical dish machine achieving final rinse temperatures between 151F and 152F. CDI - It was determined that hot water temperature booster was turned off and not operating. PIC turned on temperature booster and final rinse temperatures of 161F and above were achieved. -0 points-
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
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 cooked chicken wings cold holding at 46F in refrigerated drawer. All other items in drawer were at 41F or below. CDI - A defrost setting was noted during current and previous inspection which may have caused elevated temperatures in unit. PIC has been advised to conduct frequent temperature checks of unit. Refrigeration unit was allowed to cycle through defrost setting and chicken wings cooled rapidly to 41F by end of inspection.
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 . |