|
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 sanitizer in three compartment sink holding at around 10ppm chlorine during inspection. PIC stated sanitizer had not been changed since 11:00am.
CDI - Sanitizer drained and refilled.
0 pts.
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 41F or less. -P
Observed various foods in WIC, cold sandwich prep, and cold display holding above 41F. Ambient in cold display and cold sandwich prep above 41F. WIC condenser pushing out air below 41F, despite ambient near door holding above 41F. See temperature chart. Facility at peak volume during inspection. REHS provided TPHC form for cold display case and sandwich prep unit. Foods in units voluntarily discarded. Maintenance contacted during inspection. REHS unable to accurately assess if prep unit is working properly due to the current volume of food being sold. Various items were cooling from hot directly in front of WIC condenser. Hot items in WIC had been in unit for less than two hours prior to REHS discovery. Cooling items moved to WIF allow food items stored in WIC to cool back down. Ambient in WIC near door dropped to 40F by end of inspection.
72 hour VR required.
1.5 pts.
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
|
1
|
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 garlic butter cooling while in a deep container in WIF. Butter was not cooling hastily.
CDI - PIC stirred. Temperature dropped dramatically.
Repeat. 1 pt.
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 . |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
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 rain water leaking through roof during inspection. Rain water was not leaking in areas that would allow it to contaminate customer foods or service items. Repair necessary.
0 pts. |