|
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. Observed knives and utensils stored clean on the bottom of a prep table. Utensils still had debris on the food contact surfaces. CDI-PIC moved all utensils to the dish pit to be w/r/s/.
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 . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf Observed bottle of de-greaser labeled as sanitizer. CDI- PIC re-labeled bottle with the correct name. |
|
35
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed yellow fin tuna thawing in the WIC still in the reduced oxygen packaging. Remove from ROP to properly thaw fish. CDI- PIC opened up packaging to continue the thawing process. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.13 Properly locate mechanical insect control devices. Observed several fly strips located throughout the kitchen starting at the dish pit all the way back towards the dry storage area. Fly strips were located over clean dishes and prep areas. EHS asked for the strips to be removed and placed away from any food preparation areas, food storage and sanitized dishes. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed food employee storing his water bottle on the prep table behind the cook line. CDI- EHS asked employee to move the drink to the bottom of the prep table to prevent contamination. |