|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer bay being used to sanitize at downstairs prep area. Concentration was reading 0ppm. Manufacturer label stated to actively sanitize the concentration should be 200-400ppm. EHS observed air in the line and needed time for sanitizer to push air out when turned on. CDI - PIC emptied compartment and instructed food employee to make new sanitizer before continuing. (0)
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 |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed diced cooked sausage, chorizo, sliced cheese, sour cream, and two containers of marinara held above 41F. PIC stated the sausage was cut this morning in the upstairs kitchen before being placed in make unit for storage. Sliced cheese was stocked this morning for service. CDI - These items were removed from make unit and placed in freezer to quickly cool within time parameters. Sour cream is held in squeeze bottles in make unit. CDI - Sour cream was voluntarily discarded; EHS advised to keep squeeze bottles under make unit in reach in area to facilitate more air flow for cold holding or switch to holding the sour cream on time. PIC stated chorizo was in make unit over night. CDI - PIC voluntarily discarded chorizo. PIC stated the two containers of marinara were brought up from the downstairs kitchen this morning around 7:30am. CDI - PIC removed marinara and placed in freezer to quickly cool within time parameters. (1.5)
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
|
1
|
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 multiple items in WIC tightly wrapped with plastic wrap. EHS observed cooling racks for hot items but the PIC stated the items prepared at room temperature are usually wrapped and placed in the WIC to cool. EHS advised to vent containers to facilitate cold air and allow the heat from ambient to escape. EHS observed cut sausage prepared at ambient and then placed in make unit before cooling down and was observed above 41F. CDI - PIC vented containers and placed sausage in freezer to quickly cool. REPEAT. (1)
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 . |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed deep freezer used to store biscuits accumulating rust on the lid of the unit. Resurface/Replace. |