|
16
|
1.50
|
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 2 knives with food debris stored as clean.REPEAT didn’t escalate points since it was just 2 knives. CDI..Knives were moved to 3 comp sink.
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
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut fruit from grab and go display above 41F. CDI..PIC discarded fruit and also allowed some fruit to cool.
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 . |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
7-204.12 Chemicals used to wash or peel raw fruits and vegetables shall meet the requirements of the NC Food Code and used according the products label. -P EHS asked how fruits and veggies were being cleaned. According to PIC 3 comp sink was used to wash rinse and sanitize the fruit. Facility was using Quat sanitizer to sanitize fruits. EHS told facility to immediately stop doing this, fruits and veggies don’t need to be sanitized. If the facility doesn’t have approved wash for fruits and veggies plain water can be used. No points taken since EHS didn’t see facility use Quat to sanitize the fruit. |