|
16
|
3
|
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. Observed 3 pans with food debris accumulation, 2 tongs with food debris and residue accumulation, and produce slice with food debris accumulation stored as clean. CDI- PIC removed items to be w/r/s. *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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed top interior portion of ice dispenser with black residue accumulation. Increase cleaning frequency. *REPEAT*
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed sink&surface at 3-comp sink at 0ppm due to feeder failing to disperse proper concentration. 3-comp is a backup for dish machine as is used to fill sani buckets meant for food-contact prep surfaces. CDI- PIC had work order placed and is pulling sink&surface from can wash dispenser.
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 |
|
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 6 portioned containers of Greek yogurt temping at a rate below .12F/min in low cold drawer on prep line. CDI- EHS discussed cooling procedures with PIC, PIC removed items to WIC due to being within parameters. *REPEAT* points not escalated due to severity of violation not exceeding that of last inspection and knowledge of PIC.
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 . |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. Observed can of oranges heavily dented along top seam not separated. PIC stated that deliveries have oversight to prevent the receiving of damaged products. CDI- PIC removed item to designated area to receive credit. |
|
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 sani buckets holding wiping cloths at 0ppm. CDI- PIC had buckets refreshed to proper concentration per sink&surface instructions. |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal speaker stored on shelf above flip top on cookline. CDI- PIC removed item to designated area. *REPEAT* |