|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
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 temp dish machine not reaching 160F after several attempts highest recorded temperature was 150F. 3 DAY VR Required. PIC placed work order with ECOLAB.
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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed beef pastrami and raw pork belly in cold drawer above 41F that was cut and prepared within the last 30minutes. CDI - PIC moved items to RIF to cool down. Food was observed below 41F after 30 minutes. See Temp Chart. Points not escalated due to improvement in cold holding of TCS foods.
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 . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed TCS sauce (Peruvian Relish Sauce) with incorrect date marking. EHS educated PIC on using the oldest date of the first ingredient that is TCS being mixed with non TCS foods for a final product. CDI- EHS allowed PIC to correct date marking 02/09/26 to 02/08/26.
For more information, please visit: www.mecknc.gov/foodsafety o r view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed ice scoop stored on top of soiled ice machine and cutting Kinfe stored between prep tables. CDi - PIC moved items back to 3-comp-sink. |