|
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 at three compartment sink at a concentration of 50ppm quat during inspection. CDI - Employee 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 |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P.
Observed tomatoes cut at 9:00am holding at 44F at 2:20pm. CDI - PIC voluntarily discarded.
1.5 pts.
For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
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 cut tomatoes in sandwich prep, American Cheese in under grill drawers, and lettuce in salad cooler holding above 41F during inspection. Cut tomatoes had been in cooler since 4/19. American Cheese had been in drawers for roughly 30 minutes. Lettuce had been in cooler for roughly 15 minutes, and was placed above the air curtain in the unit. CDI - Cut tomatoes voluntarily discarded. American cheese placed in RIF to cool, and achieved 41F by end of inspection. Lettuce placed in WIC to cool, and achieved 41F by end of inspection.
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
|
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 cut tomatoes and portioned cut lettuce being cooled in various prep units after going through their preparation processes. Cut tomatoes missed the cooling window. Both items were in deep, covered containers. CDI - PIC voluntarily discarded tomatoes. Lettuce placed in WIC to hasten cooling.
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: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed wiping cloths being stored in sanitizer at concentration of 0ppm quat during inspection. PIC stated they only fill sanitizer buckets once per day. CDI - PIC changed bucket to sanitizer with concentration of 200ppm quat. EHS advised changing out sanitizer multiple times per day.
0 pts. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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 low grout lines and cracked floor tiles all throughout kitchen area. Repair necessary.
Repeat. 1 pt. |