|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P. Observed the sanitizing dish machine not sanitizing properly (read at < 50 PPM). PIC primed dish machine and ran additional cycle which resulted in sanitizer concentration of 50 PPM. Dishmachine is properly sanitizing now. -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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed multiple TCS foods (cheeses, deli meats, melons and cut leafy greens all above 41 F). Refer to temperature observation chart. Ambient air temperature read at 55 F. EHS also noted the kitchen’s a/c not operable during inspection. Products were transferred to the unit from the downstairs walk-in cooler between 10:30-11:00 AM, per discussion with PIC. Upon further discussion with PIC, this unit has been repaired on numerous occasions. CDI - PIC transferred all items to downstairs walk-in freezer and reach-in freezer to rapidly cool down and has called maintenance to repair. TCS foods verified to have cool down < 41 F by end of inspection. Verification visit required within 3 days to ensure compliance with repairs or replacement of large prep unit. -1.5-
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
REPEAT VIOLATION: 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 the following exceeding the 7 day requirement/manufacturer’s expiration date: Marinara sauce and pulled pork (4/28-5/3) and milk expired on 5/1). Also observed ham removed from freezer on 5/3 with no pull date. CDI - Expired foods voluntarily discarded, allowed PIC to properly add pull date for ham. -3-
***Long term compliance visit will be made. Next repeat will result in voluntary discard of foods and implementation of a risk control plan.
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/BOPsSNUaj. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping cloth in sanitizer registering at < 50 PPM quat. CDI - PIC discarded and refreshed with new sanitizer read at 200 PPM. -0- |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
REPEAT VIOLATION: 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed prep unit and a small cutting board heavily stained, scratched and scored. Replace or resurface. -0.5- |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
REPEAT VIOLATION: 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 large hole on wall between prep and dry storage rooms and hole on floor located in downstairs prep area. Repair. -0.5- |