|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed sanitizer maintaining concentration of 0ppm chlorine during inspection. Observed multiple hotel pans stacked together while baring sticker residue.
CDI - Sanitizer concentrations corrected. Hotel pans moved to dish pit to be recleaned.
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 |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed sour cream and jalapeño ranch in squeeze bottles being stored in cold line above the air curtain holding above 41F during inspection. See temperature chart.
CDI - PIC able to verify both items had been in unit for less than one hour. Both items moved to WIC to rapidly cool. EHS and PIC discussed alternative holding methods to maintain food safety.
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 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 cut tomatoes cooling while in a deep, covered plastic container during inspection. Observed black beans cooling while in a deep, covered container. Observed salsa cooling in main cold line. All items were cooling below expected parameters.
CDI - All items moved to shallow, uncovered metal pans. Cut tomatoes moved to lowboy freezer. Salsa moved to front lowboy. Cooling hastened for all items.
Repeat. 1 pt.
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 . |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta.
Observed multiple squeeze bottles holding non TCS or date mark exempt items on cold line not labeled identifying their contents. Ensure all working bottles are properly labeled to identify their contents.
0 pts. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor.
Observed togo containers being stored adjacent to front handsink with no barrier to protect the containers from splash or spillage. Observed plastic togo lids being stored with their food contact surfaces exposed to contamination.
CDI - PIC moved togo containers and flipped togo lids.
0 pts. |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
Observed container of employee doughnuts being stored above customer foods during inspection. Ensure all employee foods are stored in a manner that does not promote contamination of customer foods or service items.
Repeat. 1 pt. |