|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed stacks of insert containers soiled with food debris while being stored as clean. -CDI- PIC removed containers and placed them in the dish pit to be rewashed and sanitized. REPEAT*** (3 pt)
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
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed French onion soup, marinara, and potato soup below 135F while said to be hot holding. PIC stated that the items were just placed in the steam-well before the inspection. -CDI- Items were reheated above 165F. (0 pts)
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 . |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf
Observed raw chicken wings thawing out at room temperature since the beginning of the inspection at room temperature. -CDI- Ice was added to the chicken wings and running water was used to help thaw them out appropriately. (0 pts) |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted.
Observed several stacks of insert containers wet stacked while being stored as clean. Separate to allow proper air drying. REPEAT*** (1 pt) |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed leaking steam-well used for hot holding multi-use utensils. Water was leaking onto the table and down on to the floor. Repair or replace unit to prevent leaking. -CDI- PIC turned off unit and relocated it to avoid potential contamination from the leaking water. Due to different circumstances from last inspection, points are not taken. (0 pts) |