|
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 - REPEAT - Observed stickers and sticker residue on multiple dishes stored as clean. Remove sticker and sticker residue during cleaning process. - CDI - PIC moved items to three compartment sink to be cleaned.
4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code. - P - Per PIC, slicers begin being used around 9AM. EHS observed all three slicers still being used after 1PM without having been broken down to be washed, rinsed, and sanitized at 3 compartment sink. - CDI - PIC directed employees to begin breaking down slicers. Education provided to employees on required frequency of cleaning. PIC stated a log would be created to keep track of required cleanings.
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 . |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - REPEAT - Observed TCS items holding above 41F in RIC (see temperature chart). Items stored in unit for more than 4 hours were voluntarily discarded by PIC and remainder of items were moved to WIC to quickly cool. - VR - Verification required within 3 days to ensure unit is properly holding.
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 . |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 sliced deli meats holding above 41F while cooling in Boars Head grab-n-go unit (see temperature chart). Unit not approved for cooling. Utilize WIC or WIF for cooling. Ensure items are at 41F or below prior to placement in units for service. - CDI - Employee moved items to WIC to quickly cool. PIC stated a chart will be created to monitor temperatures of deli meats as their pulled from WIC for service.
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 . |
|
49
|
0
|
Non-food contact surfaces clean |
No |
Yes
|
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. - REPEAT - Observed food residue and debris on sliding door tracks in display case and sandwich prep unit. Clean and increase cleaning frequency to maintain clean.
*NOTE: No point deduction due to previous areas noted in need of cleaning to be clean during today’s visit. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed employee cell phone stored on drainboard of three compartment sink. - CDI - PIC directed employee to remove cell phone from this area and place in designated storage area for employee belongings. |