|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine with a chlorine sanitizer concentration of 0ppm. PIC and EHS observed bucket of chemical sanitizer empty and needing to be changed. CDI: PIC replaced sanitizer solution and was able to prime machine until a chlorine sanitizer concentration of 100 ppm was achieved. PIC has been advised to perform frequent sanitizer concentration checks using chlorine sanitizer test strips. REPEAT.
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 |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed portioned chicken in WIC and in prep units (all from same prep time) with temperatures above 41F. PIC stated that this item was prepped today and confirmed time stamp sticker on products to be correct (prep time 8:47 AM). product had been cooling over the 4 hour period without reaching cold holding temperatures. CDI: PIC voluntarily discarded chicken
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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 Observed chicken individually wrapped in plastic bags and stacked in pans to cool from this morning in WIC and prep units. Products temperature was above 41F after almost 6 hours of cooling. REPEAT. CDI: PIC voluntarily discarded chicken.
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 |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed cutting knife being stored in soiled portion of prep area overtop of prep unit for salads. PIC stated that this area and utensils are cleaned once a day. EHS provided education on how often to sanitize and to also keep this portion of the prep area clean if they wish to store in-use utensils here. CDI: PIC removed knife and placed it in dish area for W/R/S. |