|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed QUAT sanitizer in the 3-Comp sink reading at 0PPM. PIC stated that their sanitizer bag was running low and they had not checked the sanitizer yet for the day. PIC stated that 3-comp sink had not been used to sanitize anything yet for the day. -CDI- PIC changed out sanitizer bag and refilled sanitize compartment of the 3-comp sink. Sanitizer was then reading at 200PPM. Ensure that proper sanitizer concentrations are maintained.
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
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed both Colby jack cheese slices and black pepper turkey slices above 41F in the deli case grab n go section of the facility. PIC stated that the deli slices have been in the unit since the day prior. Ambient reading on the deli case was 37F. PIC also stated that all deli slices are cut and then cooled over night in the WIC before being placed in the deli case either until they are sold out or at the end of the date window. -CDI- PIC voluntarily discarded deli slices above 41F.
Ensure that all TCS foods in cold holding are maintained at 41F or below.
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 . |
|
37
|
0
|
Food properly labeled: original container |
Yes |
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 2 shakers of dry spices in the facility with no labeling present on them. Ensure that all working containers of food are labeled. -CDI- PIC labeled unlabeled shaker bottles. |
|
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 heavy buildup of dust and soil on the speed rack present in the WIC ensure that all non-food contact surfaces are clean and maintained as clean. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Hand sink at the far end of the facility had an air gap present to a floor drain below. Floor drain was very slow to drain. PIC stated that there is a work order in for the floor drain. PIC also stated that mortar was stuck in the drain and was the reason it was slow to drain. Ensure that the plumbing is made to be in good repair to prevent the potential of any back up from the drain into the facility. |