|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Observed the interior surfaces of the ice machine at the drive thru window to have accumulations of grime. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
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 deep metal insert container of prepped cheese quesadillas in the WIC at temperatures of 44-49F. PIC stated that it was the leftover ones from the night prior that have been in the WIC overnight since they had a slow night. Container was observed overcrowded and with the lid on not allowing for the quesadillas inside to cool down properly.
CDI - PIC voluntarily discarded.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
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 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) - Observed the insert container of chili meat (chopped up burgers from the day before) in the small cookline opentop to not have a date mark on the container.
CDI - PIC date marked 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P - Observed the facility using an opened package of hot dogs that was from the day prior and previously held using TPHC. PIC stated that the hot dogs were used last night and upping further questioning it was discovered that they hold the hot dogs in the small opentop using TPHC And are changed out every 4 hours with all other opentop items at the cookline. Hot dogs observed on the TPHC procedure as well.
CDI - PIC voluntarily discarded. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed cases of shake toppings/mix ins such as Oreo crumbles and nilla wafers to be stored directly beneath the electronic bug zapper on the wall opposite the cookline opentop.
CDI - Cases of shake mix ins moved from beneath the bug zapper. |
|
49
|
0.50
|
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 a heavy accumulation of food debris/grime in the interior and sliding door tracks to the bun cabinets over the cookline opentop as well as on the racks in the WIC. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed the walls inside the WIC to have accumulations of food debris/grime. |