|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Utensils were being run through dish machine without proper chlorine sanitizer concentration. Sanitizer feeder was not reaching solution in bucket - feeder was adjusted and sanitizer was primed through dispenser. After running dish machine again, chlorine concentration was at 100ppm on test strip. CDI
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 |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed precooked chicken in steam well below 135F- about 90F. Items on bottom of pan were above 135F. After discussion with employee, EHS was notified that another employee may not have reheated the chicken properly before placing into steam well for hot hold. CDI-Employee reheated chicken in microwave and chicken temped 189F before placing back into steam well.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed boiled eggs and cooked chicken held above 41 F (about 48-50F) on ice bath on back prep line. PIC observed that items were stacked too high in cooler units and pans and water for ice bath was not reaching food fill line of metal pans. Top layer of food was above 41F while bottom layer of food in pan contacting ice was 41F and below. CDI-Ice bath filled with water and food dropped temp quickly. Food did not have to be discarded due to prep line being flipped recently. **Improvement since last inspection-points not increased. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
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 unlabeled working squeeze bottles (water,oil) and seasoning shakers. Label large cambro of sugar and seasonings in dry storage area. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
REPEAT 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of containers that were stacked wet. |
|
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. Cleaning needed on no food contact surfaces of ice machine divider and soda machine ice dispenser. Cleaning needed along shelving in walk-in cooler. |