|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed green bell peppers being stored directly on shelving in walk-in. CDI- PIC removed items to be washed, cleaned off shelving. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed dishes being actively sanitized in 3-comp sink while quat concentration measured at 0ppm. CDI- PIC removed items to be cleaned and sanitized in dish machine. Employees to hand mix solution until feeder line is repaired or replaced. *REPEAT* Also ensure that temperature of water is maintained per manufacturer instructions.
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
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine needing cleaning. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed salad bar items temping above 41F. Items were placed in unit for holding after being maintained on push cart. CDI- PIC removed items to be rapidly cooled in walk-in freezer.
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 TCS foods cooling in walk-in tight wrapped and densely packed, cooling below .12F/min.CDI- EHS discussed effective cooling methods, PIC to remove items from wrapping. Use walk-in freezer as needed.
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 |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floor, specifically along baseboards and under 3-comp sink, needing cleaning.
6-501.16 Store mops for air drying after use. Observed mops not in-use being stored in unclean water. |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees storing personal phones on prep table during active prep. CDI- PIC had employees remove items to designated areas. *REPEAT* |