|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed chlorine dish machine unable to reach a concentration of at least 50ppm. Dish machine was primed and still unable to reach correct concentrations. Facility only uses the dish machine for specific pieces of equipment. The dish machine was not actively being used during inspection. 3 day VERIFICATION REQUIRED*** (1.5 pts)
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 |
|
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 gravy that had been prepared the day prior to inspection at 43F. The gravy has heavy cream as an ingredient rendering it a TCS food product. Employee stated that it had not been removed from the WIC since the day it was prepared. -CDI- PIC voluntarily discarded the gravy. Due to the severity of the violation, points not deducted. Other items appeared to have cooled correctly in the WIC. (0 pts)
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 . |
|
33
|
0
|
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 gravy that had been cooling in a deep metal container and not reach the necessary cooling parameters. -CDI- PIC voluntarily discarded the gravy. Facility will be switching to wide shallow pans as a means to cool the gravy moving forward. (0 pts)
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 . |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed wet stacked metal containers that were said to be stored as clean and dried. Separate containers to allow proper air drying. REPEAT*** (1 pt) |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf
Observed expired test strips for the chlorine dish machine. 10 day VERIFICATION REQUIRED*** (0.5 pts) |
|
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 slight accumulation of debris/residue on the doors of the low boy unit as well as the RIC on the cook line. Increase cleaning frequency. (0 pts) |