|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.14 Post a handwash sign at each handsink.
Observed no handwashing sign posted at the handsink next to the ice machine.
CDI: EHS provided PIC with handwashing signs.
REPEAT VIOLATION.
*Note: Although a repeat violation, EHS not deducting points today since not an egregious violation. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P.
Observed the dual dish machine (high temp and chemical) reading 0ppm of chlorine sanitizer and unable to reach surface temp of 160F after 3 cycles were ran. PICs were unable to prime the dish machine. Facility also has high temp dish machine and 3-compartment sink with QUAT sanitizer that were both observed to be in good working order.
PIC contacted ECOLAB rep to see when they could make an on-site visit for repairs. Facility was told to only utilize high temp dish machine and 3-compartment sink to wash/rinse/sanitize until repairs on the dual dish machine have been made.
CDI: PIC contacted ECOLAB rep Randy to come and check on the dish machine; Randy from ECOLAB arrived on-site immediately and dish machine was temping above minimum temp of 160F.
REPEAT VIOLATION.
*Note: Although a repeat violation, EHS not deducting full points today since corrective action was taken right away and facility was not yet opened for operations when EHS observed violation. EHS reminded PIC to run a few cycles of dish machine before using it to ensure all multi-use utensils and equipment are being properly washed/rinsed/sanitized.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
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
Observed kimchi compound butter cold holding above 41F inside the lowboy cooler. PIC stated this food item was recently out at room temp during prep.
CDI: PIC moved into the freezer to rapidly cool down.
Observed pan of white rice, a pan of corn relish, and a pan of cooked beef shortribs cold holding above 41F inside make table 1. PIC stated these TCS food items are held in this unit overnight, and was not recently taken out of the cold holding unit. Date stickers showed that none of these items were prepared today.
CDI: PIC voluntarily discarded all above mentioned TCS food items.
Observed pan of pimiento cheese and a pan of tomato chutney cold holding above 41F inside make table 2. PIC stated these items were recently stocked during prep today and EHS observed lid of the unit was left open.
CDI: PIC moved pimiento cheese and tomato chutney into the WIC to cool back down.
REPEAT VIOLATION.
PIC stated facility now record temperatures on temperature logs, but it was not done today.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
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 sheet tray of linguine and pan of cooked spinach unable to meet the cooling rate, inside the WIC. Both TCS food items were prepared less than 2 hours prior to EHS's observation. Linguine was stacked in a high pile trying to cool down, and cooked spinach was densely packed in deep hotel pan.
CDI: PIC transferred both TCS food items into shallow trays to allow cold air flow.
REPEAT VIOLATION.
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 . |
|
35
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water.
Observed pan of ROP'd raw tuna blocks thawing inside the WIC temping above frozen temp without openings for oxygen.
Ensure slits are created for ROP'd tuna blocks before completely thawing to prevent contamination. |