|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed all spray bottles of sanitizer with zero ppm quat sanitizer and one in use spray bottle being used for the deli slicers. CDI- bottles were emptied and refilled with 150ppm from 3 comp sink dispenser and deli slicers were properly sanitized. -REPEAT VIOLATION-
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 |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a metal container of tenders and wings on a push cart as well as multiple items in grab and go display case below 135F. See temperature chart. Employees as well as PIC stated items are discarded after 4 hours but did not have TPHC procedures and did not understand what TPHC procedures were. CDI- all items to be discarded after 4 hours. Walmart procedures indicate these items should be maintained 140F and above. Cook and discard times were indicated on dry erase tabs on case for quality purposes. TPHC template provided and completed with PIC. If foods cannot be maintained 135F and above facility may use time as a public health control with proper written procedures maintained in place. -REPEAT VIOLATION- Future repeat violation warrants risk control plan
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed hot dogs in display case labeled with cook time. PIC states that hot dogs are discarded after 4 hours. Facility does not have written procedures for TPHC for hot dogs. CDI- template procedure provided and completed with PIC. -REPEAT VIOLATION-
TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal pans and and containers stacked while wet nesting. |
|
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 cleaning needed on interior and exterior of cold and hot units throughout facility especially. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees clothing items and other possessions stored with facility single service containers and other facility items. |