|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed sanitizer at dish machine 0 PPM at the dish machine. CDI - PIC primed dish machine and machine concentration was observed at 100 PPM.
Observed Quat sanitizer from the 3 comp sink dispenser at 0 PPM.
PIC called auto-chlor and will manually mix bleach and water in 3 compartment sink to sanitize any equipment to large for the dish machine.
EHS 3 day VR required. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
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 .
Observed mussels, clams and cheese above 41F. CDI - Clams and cheese were placed in prep cooler at 11AM today and were moved to the WIC for rapid cooling. The mussels were voluntarily discarded. |
|
23
|
1.50
|
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
For more information, please visit: http://meck.co/FoodSafety 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 . Observed mozzarella cheese with the incorrect date marking 5/26. CDI - The mozzarella was made on Saturday 6/3 (closed on 6/4) and the proper date marking was added.
Observed pasta, chicken, and lasagna with no date marking inside the prep units. CDI - All items were traced back to bulk items inside the WIC and the correct date marking was added. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed chicken stored on the floor inside the WIF. CDI - Chicken was removed from the floor. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer buckets at 0 PPM Quat. CDI - PIC hand mixed bleach and water to 100 PPM for all sanitizer buckets. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee drink stored on prep table. CDI - The drink was removed from the prep table. |