|
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 a can opener stored clean with dried debris on blade as well as 2 large metal bowls stored clean with dried food debris in bowls stored at clean dish shelving. -CDI-PIC placed all items at dish machine
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 . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
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 Observed sausage, two trays of brisket, and chicken quarters on speed rack in walk in cooler without dates. PIC stated that items were cooked 2 days ago and is usually labeled with a date sticker on front left of tray. CDI-PIC labeled trays with correct dates from 2 days ago.
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 .
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 Observed battered sliced green tomatoes in reach in cooler with a discard date of 11/12. PIC stated that tomatoes were removed from the freezer 2 days prior and food employee did not put a new date label prior to removing from freezer. CDI-PIC put corrected date mark from 2 days ago on battered green tomatoes.
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 . |
|
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 2 containers of recently cooked onions cooling in flip top cooler at 100F. PIC stated that onions were prepared at 10:30am and EHS observed onions in flip top cooling at 12:10pm. Also observed red bell peppers cooling in unit at 55F. EHS stated that items should not be cooled in flip top coolers because they are not designed to cool TCS foods quickly in flip top unit. CDI-PIC placed 2 containers of onions in cooling on large flat sheet tray and placed onions in freezer and placed red bell peppers in a container on ice. Onions were 55F at 12:30pm and red bell peppers were 47F within 30 minutes as well.
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 . |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed clean dish rack shelving with minor rust, grease and debris buildup accumulating on shelving. -Clean shelving or replace. |