|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed thermometer stored in kitchen with food residue present on thermometer surface. CDI- PIC cleaned and sanitized thermometer.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed cutting board used for vegetables, three pans stored above three sink, and sifter used for raw chicken soiled with food residue. CDI- PIC removed items and placed in three compartment sink for 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 . |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed frozen home made wontons being thawed on prep surface at room temperature. EHS educated PIC on approved thawing methods. CDI- PIC placed wontons under running water at 58 degrees. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed a container of rice and corn starch without labels. CDI- PIC labeled containers. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed sifter used to sift raw chicken in fryer being stored next to three-compartment sink. Sifter has a wooden handle that comes into contact with foods. The mesh was made of twisting wires that were accumulating food residue and wooden handle was becoming stained. EHS advised that all utensils and food contact surfaces are easily cleanable and non absorbent. PIC removed sifter. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed shelving used to placed pans and equipment accumulating residue. Increase cleaning frequency to avoid any build up. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed food items(chili sauce on make line, dried mushrooms and various foods above prep sink, and rehydrated crushed red pepper in dry storage) for employees stored among other foods without being labeled or placed in designated area. Facility has a cooler in front of facility labeled for employee food. |