|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.12 (A) The Food Contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. Observed all pizza pans with visible food debris. PIC stated that they are cleaned once a week when GM arrives on sight to operate dish machine. PIC was able to show EHS inside the heat soak tank due to the heaviness of equipment. EHS stated that if they are using that peace of equipment, staff needs to be trained in order to clean equipment more than one time a week. PIC stated they will clean equipment in 3 comp sink with chemical sani until trained. CDI - PIC moved all baking pants to 3 compartment sink for proper cleaning. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed 3 containers of pizza sauce cooling from night before missing cooling window. PIC stated there procedure for cooling is placing 3 bags of sauce in a plastic container and setting in cooler unit it reaches temp. PIC stated there is no monitoring after. CDI - PIC voluntarily discarded.
For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf observed spray bottle with clear liquid inside without a label. PIC stated it was sanitizer. CDI - PIC added label to bottle.
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P . Observed sanitizer, stored directly above single use items. CDI - PIC moved to prevent contamination. |
|
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. Observed pizza sauce stored in large plastic containers with tight fitting lid missing cooling window. CDI - PIC voluntarily discarded.
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 . |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal items on prep counters throughout facility. CDI - PIC moved to prevent contamination. |