|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food contact surfaces with build up of food debris on deli slicer that was stored as clean. CDI - Slicer was taken to dish machine to be washed, rinsed, and sanitized. -0 points-
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 . |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed plastic covered containers of cooked andouille sausage cooling in walk in cooler. Sausage was temped at 54F at 1:25PM and was temped at 53F at 1:45PM. Sausage did not meet cooling parameters for TCS foods. CDI - Plastic wrapping was removed to allow cold air to circulate in and around sausage. Proper cooling parameters were discussed with PIC. Sausage was temped at 41F at 2:15PM -0 points-
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
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 compound butters being held on TPHC without marked begin and discard times. Date labels on butter were marked with the phrase "4 hours" and did not indicate when compound butters were removed from cold holding of 41F or below and discard time. Compound butters are held without temperature control on prep table. Observed no begin and discard time for fried onions held on TPHC. CDI - Begin and discard times were marked on container date labels. EHS reviewed TPHC procedures with PIC. -1.5 points- |
|
33
|
0.50
|
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 Observed tightly wrapped containers of andouille sausage cooling in walk in cooler. Sausage did not meet proper cooling parameters and plastic wrap was removed to allow cold air to circulate in and around sausage. -0.5 points-
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 . |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed two unlabeled bins of spices in kitchen. -0 points- |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of potatoes stored on floor of walk in freezer. -0 points- |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine sanitizer test kit for measuring chlorine sanitizer concnetration at dish washer. A verification will be conducted by January 6th, 2025 to determine if establishment is in compliance. EHS test strips indicated a chlorine sanitizer concentration of 50ppm. -0.5 points- |