3-501.13 ; Priority Foundation; Thawing ham on prep area. When thawing should be under refrigeration, in cold running water, in microwave for immediate use, or as part of the cooking process. CDI PIC put back into fridge.
0.0
48.
4-302.13; Priority Foundation; ;In hot water mechanical WAREWASHING operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the UTENSIL surface temperature. Pf This is a new requirement per the 2017 NC food code adoption. obtain a registering thermometer or test strips to check the rinse cycle of the dish machine.
5-202.12; Core; Repair hot water faucet on one hand sink. Sink must maintain 100 F through hot and cold mixing faucet. Make sure rear hand sink has soap for handwashing. Soap replaced CDI
1.0
47.
4-501.11; Core; Numerous broken door gaskets on coolers. Replace all broken cooler door gaskets.
0.5
General Comments
Replace sanitizer solutions as often as necessary to maintain strength. Store wet wiping cloths in solution between uses.
3-501.13 ; Priority Foundation; Product thawing in a pan submerged in water but water was not running. Thaw With sufficient water velocity to agitate and float off loose particles in an overflow....or thaw in the cooler as the preferred method of thawing. Manager education during inspection. CDI
0.0
47.
4-501.11; Core; Replace torn gasket on small 2 door reach-in cooler.
3-304.12; Core;do not store knives between prep tables. This area is not cleaned and sanitized regularly. Knives may be left out on the cutting board when not in use provided the cutting boards are clean when storing knives. Store all in use utensils in a clean location between uses.
0.0
48.
4-302.13; Priority Foundation;In hot water mechanical WAREWASHING operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the UTENSIL surface temperature. Pf This is a new requirement per the 2017 NC food code adoption. obtain a registering thermometer or test strips to check the rinse cycle of the dish machine. CDI education.
2-201.12; Priority; With the adoption of the 2017 food code they are now the "big 6" instead of the "big 5" illnesses. Have updated employee health policy. CDI education
0.0
5.
2-501.11; Priority Foundation; With the adoption of the 2017 food code will now need to have a WRITTEN plan for the clean up of vomiting and diarrheal event. CDI education
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement!
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement!
