|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
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. Observed hot water dish machine achieve no higher than 153F on food contact surfaces following 3 pass throughs. CDI- PIC will start process at 3 comp sink using sink and surface, and move to warewashing for secondary round. PIC places work order for dish machine during inspection.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple dishes without sticker residue. Also observed meat slicer in back-of-house stated to be clean with visible food debris. CDI- PIC moves dishes back to warewashing, sliced taken apart and re-cleaned. (-1.5) |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked fingerling potatoes in fliptop at 60F. Potatoes prepped this afternoon. EHS also observed risotto in front of WIC at 43F. CDI- PIC moves potatoes into WIC for cooling. Risotto voluntarily disposed of. EHS advises the PIC to keep non TCS foods near the door of WIC and monitor items to make corrective actions as needed. REPEAT. (-3)
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 . |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of dishes on clean dish rack. Allow dishes to air dry before stacking. (-0) |