|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
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. PIC emptied compartment and instructed food employee to make new sanitizer before continuing. 3-DAY VR REQUIRED. **REPEAT**
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed small pasty tins, a blender, and a few small plastic pans with visible food debris present. CDI- Items were taken to dish area to be w/r/s. |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw salmon and cooked peppers in the far left prep unit (across from grill) that were holding above 41F (see temperature chart). Ambient air temperature of the unit is 43F. Sausage in the make table was found to be above 41F. Melon bags (x3) were found in prep unit #2 above 41F. Sausage gravy was found in RIC #1 at 43F. All items that were found to be out of temperature were voluntarily discarded. PIC placed the prepunit on emergency TPHC and called for a vendor to look at the unit. 3-DAY VR REQUIRED. **REPEAT**
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 . |
|
24
|
0
|
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 waffle batter and cooked potatoes being held on time without a start or discard time. CDI- PIC stated that the products were put out at 9:30 AM and EHS allowed PIC to back date products for 9AM with a 1PM discard time. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping clothes held in 0ppm quat sanitizer. CDI- PIC emptied and refilled sanitizer buckets with sanitizer at 200ppm. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed multiple metal pans wet stacked in main kitchen. CDI- Dishes were unstacked, as they were just washed, and allowed to air dry. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed that both mop sinks (upstairs and downstairs) had a backflow preventer rated for non-continuous pressure. However, both mop sinks were turned on, had splitter values, and had a sprayer nozzle attached meaning they were under continuous pressure and renders the back flow preventer nonfunctional. EHS advised that facility should install an additional backflow preventer on the faucet above the splitter values that is rated for continuous pressure or turn off water and remove sprayer nozzle when not in use. CDI- PIC turn off water and removed spray nozzle from the mop sinks. PIC stated they will be purchasing additional backflow preventer for the upstairs kitchen. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grout throughout the upstairs kitchen. Repair as soon as possible. |