|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
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. High temp dish machine cycle producing surface temperature of less than 150.0 F for utensils / equipment. Call made for service while on site. Verification visit within 3 days to check on dish machine functionality.
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 . |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf: Found sliced deli meats rolled into portions, wrapped, and stacked in a deep container at 50.0 F. Time of prep was 2.5 hours previous. Portions spread out on sheet trays and placed in WIC.
Romaine found in prep top at 55.0 F. Romaine was processed today and placed into prep top before reaching 41.0 F or below. Discussed with PIC possibly using TPHC for Romaine in prep top only. Other TCS foods in unit 41.0 F or below. CDI- REHS will send facility TPHC procedure template. REHS will check on this product during VR within 3 days for dish machine.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.15 Operate a warewashing machine in accordance with the data plate. Observed dish machine operating with 128.0 F as WASH temperature. Data plate indicates 150.0 F for WASH. Operating machine at 128.0 F is not sufficient to produce a surface temperature of 160.0 F on temp disk. Suggest applying white tape below WASH and RINSE digital read-out with required temperature (150.0 F or more for WASH and 160.0 F or more for final Rinse). Machine operator should then visually monitor temperatures on machine in addition to temperature on temp disk. |