|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observation: EHS observed several stacked metal plans that had food debris and sticker residue on them.
CDI: Food employee removed the items from clean storage and took them to the dish line to be W/R/S. REPEAT. Points not escalated due to improvement.
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 . |
|
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
Observation: EHS observed buttermilk in an ice bath cold holding above 41F.
CDI - Water was added to the Ice bath to create more even cooling and cold holding maintenance. REPEAT. Points not escalated due to improvement.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
Observation: EHS observed cut lettuce, shredded cheese, mustard slaw, cheese sticks, cheese curds, and milk without date marks.
CDI: Items that were prepared yesterday were date marked accordingly, all other items were discarded.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P
Observation: EHS observed corn dogs (lowboy) and chili (WIC) that were date marked with 1/16/25 as the prep date. These items are past the 7-day allotted for date marking.
CDI: Food employee voluntarily discarded the corn dogs and chili.
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 . |
|
29
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
No
|
No |
8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf
Observation: EHS observed during the review of HACCP records that the facility records were out of compliance on 12/13, 12/22, & 01/03
12/13 observed records missing timeout and BBQ temperature records on multiple reheated BBQ.
12/22 observed no record missing timeout on bag 104704.
01/03 observed no H2O temperature recorded, missing reheat time/out, no BBQ temperatures were recorded when bags were removed from the water after reheating.
Observed bag 105269 reheated on 1/23 and then reheated once more on 1/24. Per the HACCP/Variance this is not allowed. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
Observation: EHS observed two food employees wearing watches while preparing and handling food. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observation: EHS observed stacked of metal pans and plastic bowls that were wet stacked in the clean dish storage area.
CDI: Items were taken to the dish line to be re washed, rinsed, and sanitized. |