|
15
|
0
|
Food separated & protected |
No |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed zucchini stored over washed bell peppers in WIC. Store unwashed produce below washed produce.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning. -P.
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer. -P.
High temp dish machine was only able to reach a maximum rinse temperature of 154 F on high temp disc thermometer due to hot water booster not working. Facility is waiting on a part to come in before the booster can be repaired. PIC stated that facility W/R/S equipment and utensils in the 3-comp sink before running them through the dish machine. EHS reminded PIC that sanitize must be the last step in the cleaning process. Facility will only use 3-comp sink or run equipment through dish machine before using the 3-comp sink until booster is repaired. Verification visit within 3 days.
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 . |
|
20
|
0
|
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 cabbage salad cooling in WIC at an insufficient rate. CDI - PIC moved food to uncovered sheet tray in WIC to rapidly cool.
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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
33
|
0.50
|
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 cabbage salad in covered, thick plastic bowls in WIC cooling at an insufficient rate. Observed wrapped slices of American cheese in low reach in cooler on grill line at 49 F. PIC stated that employee had been working with cheese before wrapping and placing in low reach in cooler. CDI - PIC moved cabbage salad to uncovered sheet trays in WIC. PIC voluntarily discarded cheese.
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 . |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed washed bell peppers with intact stickers in WIC. Remove stickers prior to washing fruits and vegetables. |