|
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. 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 . Observed several bowls and 2 sets of tongs with build up being stored as clean. CDI: PIC returned items to be W/R/S.
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up inside ice shoot at self serve soda fountain. Clean as needed. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 . Observed containers of sausage patties, egg whites and scrambled eggs being held in steam well below 135F. See temp chart. CDI: PIC voluntarily discarded egg whites and scrambled eggs and reheated sausage patties to over 165F before placing back in steam well. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed a container of carmelized onions being held in prep top cooler and containers of spring mix and cut romaine being held in salad prep drawer coolers all above 41F. See temp chart. CDI: PIC voluntarily discarded all items. REPEAT. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed a carafe of almond milk being held on TPHC with a discard time marked that was 20 minutes past its expiration. PIC stated the wrong sticker was printed out for almond milk and all milks were placed on coffee bar at same time. All other milks on coffee bar had stickers to indicate start time and end time. CDI: PIC placed correct sticker on almond milk. |
|
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 ice build up in back of salad prep drawer cooler which was preventing drawer from being fully closed and causing cut lettuce to be holding at temperatures above 41F. Repair drawer cooler. |
|
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 backsplash of self serve soda fountaine machine with build up and shelving with build up used to store clean equipment and utensils. Clean as needed. |