|
16
|
0
|
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 - Observed stacked pans stored in clean dish storage area with sticker residue. CDI- pans moved to 3 comp to be rewashed, rinsed, and sanitized and to fully remove residue.
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 . |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed multiple TCS items in prep unit holding above 41F. See temperature chart. Ambient temperature of unit 46F. PIC contacted repairman to service unit. CDI- all items were placed in unit 3 hours prior to inspection, so all items were moved to WIC to rapidly cool down. EHS discussed using TPHC until unit can be fixed. TPHC form sent to PIC to fill out and EHS explained TPHC in detail to food employees. Verification visit will occur no later than 6/6 to ensure that unit has been repaired. REPEAT -3 pts-
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 . |