|
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 several stacks of metal containers with sticker residue stacked together thus contaminating the food contact surface of the containers. Remove sticker residue before stacking as clean. -CDI- PIC placed the necessary items in the 3 compartment sink to be W/R/S. Due to the severity of the violation, points are not escalated. REPEAT*** (1.5 pts)
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 . |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P.
Observed paneer changezi that had been cooling since the day prior at a temperature of 61F. PIC stated that the item had not been removed from the WIC at all from when it had been placed int he WIC to cool. -CDI- PIC voluntarily discarded the necessary food item. (1.5 pts)
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed Chicken chukka and butter chicken below 135F while said to be hot holding. PIC stated that the items had been placed in the hot box at 11am. Other items in the unit were above 135F. -CDI- PIC quickly reheated the items above 165F. (0pts)
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
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observe multiple stacks of metal containers wet stacked while being stored as clean and dried. Separate containers to allow proper air drying. (0.5 pts) |