|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed dicer with visible food residue, stored as clean. Observed few dishes with sticker residue, stacked and stored as clean. Sticker residue was observed directly touching the food-contact surface of stacked dishes. -CDI- PIC moved dishes back to 3-compartment sink to be properly washed, rinsed, and sanitized.
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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed portioned cups of ranch and buffalo ranch above 41F in cold drawers. All other TCS items in unit were at or below 41F. Observed cold drawers not properly closing, which may result in increased temperatures in one cold drawer. PIC stated temperatures of ranch and buffalo ranch have not been checked in over 4 hours. -CDI- PIC voluntarily discarded the ranch and buffalo ranch. PIC stated he will emphasize importance of keeping cold drawers closed with employees. -No point escalation due to great improvement in cold holding since last inspection.-
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 . |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. -Observed wiping cloths stored in 0ppm quat sanitizer solution. -CDI- PIC remade sanitizer to 200ppm quat solution. |
|
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 among multiple dishes stored as clean. Ensure dishes are properly air dried prior to stacking. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. -Observed floor paint peeling back, revealing absorbent exposed concrete. Reseal or repaint floors. |