|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
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 hot water at dish machine only able to achieve a max temperature of 158F while being used to sanitize dishes during inspection.
CDI - Wash cycle changed to “pots and pans” setting, hot water for sanitation able to achieve 163F.
1.5 pts.
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 . |
|
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 all soups at soup station holding below 135F during inspection. See temperature chart. PIC stated employees had forgotten to turn hot holding unit on. All items had been in unit for longer than 4 hours per PIC.
CDI - All soups voluntarily discarded.
0 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed various items in fresh slice case holding above 41F during inspection. Observed stuffed cherry peppers, greek feta salad, and garlic marinated mozzarella holding above 41F during inspection. See temperature chart. Cherry peppers and greek feta salad variance excludes items from date marking exclusively. Marinated mozzarella does not have any time or temperature exemptions at this time.
CDI - All items in fresh slice case in unit for less than four hours and moved to blast chiller to cool down. All items in olive bar voluntarily discarded.
Repeat. 3 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed box of food being stored directly on floor in WIF during inspection. Ensure all foods are stored at least 6 inches off the ground at all times.
0 pts. |
|
49
|
0
|
Non-food contact surfaces clean |
Yes |
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 heavy food debris buildup on bottom of togo sandwich unit during inspection. More thorough or frequent cleaning necessary to preclude pest harborage.
0 pts. |