|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple stacks of metal pans stored as clean above 3-comp sink with sticker residue still intact contacting food-contact surfaces. CDI- EHS discussed cleaning procedures of metal pans with PIC, PIC removed pans to be re- w/r/s. *REPEAT* points not escalated due to major overall improvement of dishes with residue from last inspection.
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 . |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed Italian vinaigrette which has tomato sauce, garlic/oil mixture dated 6/3 in WIC, individually portioned pan of bleu cheese which has half&half and milk dated 5/31 in prep unit, individually portioned pan of Gorgonzola vinaigrette which has a garlic/oil mixture dated 6/2 in prep unit, and 3 containers of salsa verde dated 6/5 in 2D RIC. CDI- PIC voluntarily discarded items. *REPEAT*
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed deep pan of guac and fresh pan of cut lettuce temping above 41F in flip top unit after being put directly into units after prep. CDI- PIC removed items to WIC to be cooled down in unit along with ice bath due to being within 4 hours, after discussing effective cooling methods with EHS. Observed guac cooling at a rate of 0.06F/min in 2D RIC. CDI- PIC removed item to cool more effectively in WIC with a ice bath. *REPEAT*
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
37
|
1
|
Food properly labeled: original container |
No |
No
|
No |
3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business.
3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf.
EHS observed food prepped and packaged on premises not include a label with information including ingredients, quantity, and major food allergens contained in food. EHS will conduct follow up visit to assess labeling of foods packaged on premises. VERIFICATION REQUIRED. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
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 residue accumulation on wall of hood system and heavy grease deposits on back of equipment on cook line. Increase cleaning frequency. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Provide required lighting intensity. Observed WIC at 2.8 foot candles. Increase lighting of WIC to 10 foot candles or brighter. |