|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. EHS observed interior of ice machine accumulating black residue. PIC stated unit is cleaned every two weeks. (0) |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) EHS observed containers of cut tofu and brown rice in WIC without proper date marks. EHS observed cut tofu and rice noodles in make unit reach in missing date marks. EHS observed bean sprouts in make unit without date marking. PIC stated food employees have been instructed to date marks these items and will discuss issue with food employees. PIC prepared bean sprouts and tofu today. All other items were prepared yesterday. CDI - PIC dated all required items. *** This is the third full point deduction for date marking. During next inspection, if date marking is out, a risk control plan will be issued. REPEAT. (3)
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 . |
|
33
|
0.50
|
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 EHS observed raw shell eggs actively cooling in make unit. After thirty minutes EHS observed eggs cooling at inadequate rate (see temp chart). EHS observed cut lettuce cooling in single door fridge. EHS observed this item covered with tight fitting plastic wrap. After thirty minutes, EHS observed cut lettuce cooling at inadequate rate (see temp chart). EHS discussed cooling methods with PIC. CDI - PIC removed cut lettuce and eggs and placed into WIC to quickly cool. (0.5)
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
|
1
|
Food properly labeled: original container |
No |
Yes
|
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. EHS observed containers of sugar, flour, and vinegar in dry storage unlabeled. EHS observed squeeze bottles of various sauce on hibachi carts and on make line unlabeled. PIC stated labels will be created for these items. REPEAT. (1) |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. EHS observed in use utensils stored in sitting water at room temperature. CDI - PIC removed utensils. (0) |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
Yes
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. EHS observed metal strainers and bowls stacked on top of each other still wet on interior surface of bowls. CDI - PIC staggered equipment to allow for air drying. REPEAT. (0.5) ** EHS will no escalate points due to improvement. |