SWEET JULY

4-602.11 (A) (3) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, between uses with raw fruits/vegetables and with TCS Food. P. Observed facility with no 3 compartment sink sanitizer. Facility currently using approved QUAT sanitizing wipes to sanitize surface. Facility is currently washing all dishes in banquet kitchen where food is handled. Since facility holds their own permit, they must have sanitizer present in facility for 3 compartment sink. CDI - Sanitizer and test strips for it provided by PIC. - 0 - 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed RTE sandwiches, cooked shrimp, cooked chicken, and tomatoes cold holding between 43-46F. Prep top has been left open due to lids blocking it from fully shutting. CDI - Lids were moved and PT shut. Food items dropping by end of inspection. - 1.5 - 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed a few containers of smoothie toppings and a pump bottle of coffee syrup without a label. Label as needed. - 0 -