|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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 Observed chlorine sanitizer concentration at 0ppm from dish machine. VERIFICATION REQUIRED within 3 days to ensure chlorine concentration output of dish machine is between 50ppm and 200ppm. |
|
22
|
3
|
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 cole slaw, a container of slice tomatoes being held in prep flip top cooler and two containers of flounder in fry prep flip top all being held above 41F, also observed a container of boiled eggs stacked high above fill line with top half held above 41F. CDI: Cole slaw and sliced tomatoes were voluntarily discarded by PIC and flounder was moved to WIF to rapidly cool to 41F or below as they had been in fry prep flip top for approx. 40 minutes. REPEAT |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation No written procedures were available for hush puppies and French fries being held on TPHC. CDI: EHS assisted PIC in completing TPHC form onsite.
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 hush puppies and French fries being held on TPHC without a time to indicate 4 hour expiration. CDI: PIC marked hush puppies and fries with time items were placed on TPHC. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
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 3 covered containers of shrimp cooling in RIC and not drop in temperature after 20 minutes. CDI: PIC placed shrimp in a large shallow pan uncovered and placed in WIF to rapidly cool to 41F or below. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies throughout facility. Contact pest management service provider to evaluate. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several soiled wiping cloths resting on prep counters at cook/prep line. CDI: PIC placed wiping cloths in a bucket with properly concentrated quat sanitizer. |