|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
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. - Observed the mechanical dishwasher reach a maximum of 155F on the EHS min/max thermometer after multiple attempts. PIC contacted a repair company at the time of the inspection, who is scheduled to come out tomorrow morning. Facility has a bottle of bleach on site as a temporary solution until the repair to the dishwasher can be made. EHS provided education on how to properly set up a sanitizer basin of the 3 compartment sink using a bottle of bleach at the time of the inspection. 3 day VR to observe repair made.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) - Observed an opened block of mozzarella that was not provided with a date mark in the WIC. PIC stated that they had opened the package of mozzarella yesterday and they forgot to put the date on the item. REPEAT.
CDI - PIC date marked item.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. - Observed a cleaned robot coup top to be stored on the robot coup in the kitchen and was observed with water pooled in it from not being air dried properly. PIC stated that they do not use the robot coup as the base of it has been broken for a while and they do not know when they are going to replace it.
CDI - PIC removed dish with water pooled in it and placed at the dishwasher to be W/R/S. |
|
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 the sanitizer dispenser at the 3 compartment sink to be broken at the time of the inspection. The button used to dispense the sanitizer was not functioning properly and the dispenser as a whole was observed to not be pulling any sanitizer from the bottle. PIC contacted Ecolab for a repair at the time of the inspection. Facility has bleach on site to be used as a temporary solution while the repair is being made. |