|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener stored clean with debris and build up on a blade. CDI-Can opener was relocated to 3 compartment sink.
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 . |
|
20
|
3
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed a large container of pork cooling and in the walk in freezer and not meet the 2 hour initial cooling rate from 135 to 70F. EHS observed pork at 128F at 5:30pm and PIC stated that pork was placed in walk in freezer at 1pm. CDI-Pork was discarded. REPEAT
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 . |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut tomatoes, sliced avocados, and cut lettuce in salad flip top cooler above 41F (refer to temperature chart). PIC stated that items were cut 2 hours prior and could’ve been placed directly into unit or pulled in and out of unit during food prep which could have caused items to go out of temperature. PIC also stated avocados are only cut and held for 2 hours due to quality. CDI-cut tomatoes and and cut lettuce moved to walk in cooler to rapidly cool and cut avocados placed on 4 hour TPHC procedures and a 4 hour time sticker was added on avocado container.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
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 Observed sliced tomatoes cooling in 4 deep metal containers in the reach in cooler while tightly wrapped in plastic wrap and not meeting the cooling rate (refer to temperature chart) as well as pork cooling in a large deep metal container in the walk in freezer with a metal top covering cooled pork and not meeting the cooling rate. Cut tomatoes were cut 3 hours prior . CDI-Cut tomatoes were relocated to the walk in freezer to continue to cool and reached 41F within the last hour of cooling and pork was discarded due to not meeting the initial 2 hour cooling rate. -REPEAT
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
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. - Observed broken walk in cooler gasket. Replace gasket. -REPEAT |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
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 food residue and debris on the interior and exterior of refrigeration units as well as shelving in need of cleaning throughout facility. Clean and increase cleaning frequency to maintain clean. -REPEAT |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15 Maintain a plumbing system in good repair. - Observed leak at left faucet of 3 compartment. Repair leak. -REPEAT |