|
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 according to PIC, stack of clean pans and trays on speed racks, several of them still have food debris on the pans and around corner of sheet pans. Ensure to clean items and put away clean to sight and touch. CDI- Dirty items sent back to dishwasher to clean again. -1.5 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
General Comment:
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). - Observed several pans of potatoes on one speed rack in WIF without date marking. CDI- PIC discards items at the time of inspection. -0 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
REPEAT
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 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. - Observed pans of food items (bake bean, sloppy Jo, mashed potatoes) trying to cool on speed racks in WIC and WIF, pans are placed very tight and close to each other, right on top of each other in tick 4” pans, little to no room for air circulation between. Foods were not quickly cool, temperatures were not dropping quickly enough for time/temperature allowed. CDI- PIC spread pans/items out on another speed racks and let them cool quickly. PIC and EHS discussed in detail of proper cooling methods at the time of inspection. -0.5 pts- |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor.- Observed boxes of single use articles stored mix and match with construction equipment/ personnel items and food on the shelves and on top of prep tables. Each appropriate items shall be stored clean and clearly separate to prevent any contamination at anytime. -0.5 pts- |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
REPEAT
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 food debris on prep counters in dry storage, roller carts, prep tables and sinks throughout the facility. Items were left soiled after production hours. Detail cleaning needed and keep clean after use each times and every time. Keep all food areas/non food contact surfaces clean after used. Observed soiled hand washing sink at the basin in need of cleaning and keep clean- 1 pts-
NOTE: Observed soiled mixers (old and not in use), need cleaning and protected. Keep clean. |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
REPEAT
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.- Observed personal items (V8 juice can package, to go containers and cups) on a tray next to resident food in one of the WIC near WIF. Ensure to have designated area for employees belonging, store appropriately to prevent any cross contamination at anytime. -1 pts- |