|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food debris on some containers stacked clean. CDI Placed containers in dish area to be re washed. |
|
19
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed reheat process 15 minutes until 2 hour mark holding at 126. PIC stated the brisket was in the middle of a process where they take out of WIC, place in hot box until ready to chop and place in reheat. It is not placed in oven to reheat during that process. It is not meant to be in hot box for 2 hours before chopping and continuing heating process. CDI PIC placed in oven and reheated quickly to above 165 in 15 minutes. Discussed not placing in hot box until within 1/2- 1hr of being ready to chop and continue reheating so that it reaches 165 in the 2 hour reheat window. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep unit and WIC holding some items below above 41F. Prep unit will be looked at, broccoli was discarded, pico was taken to blast chiller as pico had last known time of 41F and broccoli did not. WIC was in a defrost cycle. CDI came out of defrost during inspection and all items dropped quickly to below 41F. CDI PIC called repairman to look at prep unit and set defrost cycles to when facility is closed for WIC. Improvement from last inspection. Reduction to 1/2 points. Repeat
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
23
|
0
|
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 a few items, cooked onions, with no date marks. Came from larger quantity in WIC. CDI PIC date marked items.
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 . |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed several metal pans wet nested on shelf. Allow pans and utensils to air dry before being stacked or placed in clean storage. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open on dumpster. Repeat |