|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed food employee contaminate hands by turning faucet off with bare hands after hand washing and then proceed to don gloves for food prep. CDI - Employee instructed to re-wash hands. -2- |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black biofilm accumulation on surfaces of ice chute. Increase cleaning frequency. -0- |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed multiple TCS applicable foods cold held between 43-58 degrees F at make table. Refer to temperature observation chart. Items placed for cold holding at 8:30 AM according to PIC and employee present. CDI - All foods transferred to the walk-in freezer to cool down. -3-
Facility will implement TPHC for TCS foods at make line. TPHC SOP form completed onsite.
***Future long term site visit will be made to assess compliance with TPHC.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. |
|
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 several stacked containers of TCS foods such as sliced tomatoes, teriyaki chicken and tuna cooling covered inside of the walk-in cooler. Refer to temperature observation chart. EHS and PIC discussed about venting the foods to allow air flow. CDI - Several items left vented and others transferred to walk-in freezer for rapid cooling towards < 41 F. -0.5-
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. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. - Pf. Observed non-functional thin probe thermometer. -0.5-
VERIFICATION IS REQUIRED. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed non-functional quaternary sanitizer dispenser at 3-comp sink. Facility is manually making chlorine based sanitizer solution, which was verified to be in compliance at 50 PPM. Repair equipment. -0- |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed slight ice build-up around edges of the walk-in freezer door. Clean. -0- |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed (1) detached rubber baseboard at hallway and damaged floor tiles throughout facility during today’s inspection.
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 hole measuring 2 inches at back door inside of facility. Repair.
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 water pooling on floor in front of walk-in freezer. Keep clean. |