|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed dish machine reaching 138-143F on rinse cycle per gauges on machine and dish plate thermometer. CDI- dish machine was discontinued use for approximately 15 mins. Tank was able to reheat to above 160F and when tested again observed plate thermometers reading above 160F. Ensure machine is tested at least daily to verify machine is consistently reaching above 160F to properly sanitize.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sliced chicken breasts drop below 135F in hot holding unit. CDI- chicken reheated.
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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 3 speed racks of pre made pizzas 51-67F and large container of pizza sauce on counter at 67F. CDI- pizzas placed back in walk in; sauce 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
23
|
1.50
|
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) Observed tray of sliced ham, pepperoni and turkey in 2 door cooler without dates. Observed hard boiled eggs, ham and chicken in 2 door cooler at lower school line with dates exceeding 7 days. CDI- deli meats allowed to be dated and items past date were discarded.
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
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. PIC indicated that all food on serving lines is held using TPHC. Procedures indicate that meal service periods are for less than 4 hours and all foods are discarded after breakfast/lunch. However, some employees stated that some foods from service line may be saved at end of lunch. CDI- All foods on line were made/prepared today so no actual violation observed. Ensure employees are properly trained to discard food at end of meal services. |
|
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 Use walk in cooler to cool foods. Observed watermelon in tightly covered container at lower school 2 door reach in cooler at 48F. Observed cut watermelon, cantaloupe and honey melon in walk in freezer large containers stacked on top of one another not cooling quickly enough to meet paratmeters. Observed cooked mushrooms and chickpeas in 2 door reach in main kitchen in tightly sealed containers 50-54F. Observed ranch in large covered container in reach in cooler 55F. CDI- all items placed on sheet trays/unstacked and/or uncovered in walk in to facilitate cooling.
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
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed domestic household oven/stove in lower school kitchen.
4-501.11 Maintain equipment in good repair. Observed rusted shelves inside 2 door refrigerator in lower school kitchen. |