|
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. -Observed high temperature sanitizing dish machine reach a rinse temperature of 144F at the start of the inspection, during active dishwashing/sanitizing. PIC stated dish machine has been used today, prior to inspection. Throughout inspection, PIC kept running dish machine and EHS observed final rinse temperature rise. By end of inspection, EHS observed final temperature of dish machine reach 157F. -Facility will utilize dish machine downstairs for wash/rinse/sanitize until dish machine is repaired. -3 day verification visit required-
-EHS and PIC discussed running the dish machine daily, prior to use for active sanitizing to ensure the dish machine reaches the proper sanitizing temperature of 160F prior to use on dishes.
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 . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. -Observed no written TPHC procedures for half and half milk held on 4-hour TPHC. Observed proper time stamps for milk. -CDI- PIC provided written blank copy of TPHC procedures and assisted PIC with completing form.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. -Observed box of single-service lids stored directly on the floor at the Higher Grounds cafe. -CDI- PIC raised box above the ground. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee food stored above customer food in WIC. Observed employee water bottle (closed with lid on) stored directly above customer food in dry storage. -CDI- PIC corrected storage order. |