|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P 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 . Observed an attachment piece for the grinder being sanitized in sanitizer compartment of 3 compartment sink in which most of the attachment was above the sanitizer level. CDI: Employee filled compartment with fresh sanitizer to ensure entire grinder attachment was fully submerged in quat sanitizer. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed all seafood being held above 41F in entire right side of seafood display case. PIC stated cooler is brand new and installed at 11am this morning. Seafood was placed in unit approximately 2 hours prior. PIC removed all items and placed in walk in cooler to rapidly cool. PIC will submit service request as ambient air temperature of that unit was 43F. REPEAT. VERIFICATION REQUIRED |
|
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) 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 . Observed a tray of crab cakes date marked with an expiration of 8/18, a tray of crab legs date marked with an expiration of 8/14, a tray of crab legs without a date mark and a tray of crab cakes without a date mark all being held in brand new seafood display case. CDI: PIC date marked all items as they were placed in unit today. REPEAT. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed items being actively washed in 3 compartment sink in which wash solution measured 98F. CDI: PIC refilled wash solution which measured 128F. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up on meat display case sliding door tracks and gaskets surrounding doors. Clean as needed. |