|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code. - P - Per conversation with PIC, deli slicers are only washed, rinsed, and sanitized twice per day. Deli operates longer than 8 hours per day. - CDI - Education provided. Slicers broken down for cleaning while EHS present.
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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - REPEAT - Observed various TCS items holding above 41F in sandwich prep unit (see temperature chart). PIC moved items not to be used within the next hour to walk-in cooler to quickly cool as items had been in unit for less than 4 hours. Ensure doors are closed as often as possible, items remain covered when sandwiches aren’t being prepared, and all items are cooled to 41F or below prior to placement in unit. - VR - Verification required within 3 days to ensure unit is holding properly.
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 . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. - P - Observed a few deli chubs dated for 8 days instead of 7. Also observed cooked chicken being dated with the date of packaging and not the date of preparation. Ensure items are dated based on the date of prep. - CDI - PIC corrected all date mark labels.
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 . |
|
29
|
2
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
Yes
|
No |
8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required. - P/Pf - REPEAT - Observed logs not matching labels on rice containers. The logs indicated the first batch of rice was used in its entirety around 10AM, but a container with rice containing a label for the first batch of rice was present in the facility. A second container of rice lacking a label entirely was also present in facility. Per PIC, the unlabeled container was the remainder of the second batch of rice and the incorrectly labeled container was the third batch of rice. - CDI - Education provided. PIC corrected labels. Ensure logs are maintained accurately and containers are cleaned between storage of different batches of rice. |
|
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 - REPEAT - Observed various deli meats and cheeses cooling in boars head grab-n-go unit. Walk-in cooler or walk-in freezer are the only approved cooling equipment in facility. Do not cool in any other equipment. - CDI - PIC moved items to walk-in cooler to quickly cool.
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 . |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. - REPEAT - Observed ice buildup on ceiling of walk-in freezer. Repair leak.
*NOTE: No point deduction due to previous area being corrected. New issue with seal in different part of WIF observed. |