|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed soiling and residue present on the deli slicer that was held as clean underneath prep surface in the rear of the facility. -CDI- PIC moved deli slicer to 3-comp sink to be properly W/R/S.
Ensure food contact surfaces are maintained as clean.
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
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed several foods above 41F throughout the facility. All equipment was functioning with ambient temperatures below 41F. Cold holding foods that were out of temperature were prepared yesterday or the day before. EHS coached PIC to be mindful of fill lines in prep tops, and ensure that grill drawers are closed all the way when not in use.
See Temp logs for foods above 41F.
-CDI- All foods above 41F were voluntarily discarded by the PIC.
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 . |
|
37
|
1
|
Food properly labeled: original container |
Yes |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed dry spices adjacent to the office door unlabeled, observed 3 dry spices at the grill in metal containers unlabeled, observed 2 squirt bottles at grill unlabeled. -CDI- PIC labeled unlabeled containers of food. Ensure all working food containers are labeled. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed avocados with stickers still present on them in the salad prep top. Ensure that stickers are removed on the washing process of avocados. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed several food containers stored on the clean dish rack that were stacked together wet prior to completely air drying. Ensure that all equipment is properly air dried prior to stacking. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.17 (A) Wood and wood wicker may not be used as a food contact surface.
Observed cedar planks being used during the cooking process of the facilities Cedar Plank Salmon. PIC stated that Cedar Planks are single use and discarded. EHS explained to PIC and facility that the use or cedar planks for cooking, as a food contact surface is a process that requires prior approval from the state. Wood can only be used as a food contact surface if it is hard maple or an equivalently hard, close grained wood, and is used as a cutting surface, for confectionery operations as a paddle for scraping kettles, or as shipping containers for whole, uncut, raw fruits and vegetables and nuts in the shell. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed dumpsters in the dumpster area with the doors open. Ensure that dumpster doors remain closed when the dumpster is not in use. |