|
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 sanitizer at three compartment sink at 0ppm quat during inspection.
CDI - PIC corrected solution. Concentration maintaining around 200ppm.
0 pts.
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 |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P.
Observed various chocolate milk cartons in WIC holding above 41F at 11:35am during inspection. PIC stated milks were delivered at 8:00am, but was unable to verify the temperature at which the cartons were received at. Cartons moved to WIF to rapidly cool. Milks did not achieve 41F by 12:00pm. Observed cut cantaloupe maintaining 50F with 35 minutes left in cooling window.
CDI - All out of temperature milks voluntarily discarded. Cantaloupe moved to WIC to rapidly cool. Cantaloupe achieved 41F at 12:00.
1.5 pts.
For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed various containers of milk in milk cooler holding above 41F during inspection. See temperature chart. Ambient in milk cooler 51F. Back up unit observed maintaining 40F. PIC to rearrange units to hold TCS milks in back up unit and non-TCS drinks in milk cooler. Maintenance contacted during inspection. All out of temperature milks held in unit for longer than four hours voluntarily discarded. Unit placed on time for remainder of lunch services.
72 hour VR required.
1.5 pts.
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 . |
|
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
Observed TPHC chart not marked with times foods were placed on time.
CDI - PIC corrected chart.
0 pts. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 cut cantaloupe cooling while in sealed plastic containers in RIC during inspection. Cantaloupe was maintaining 50F with 35 minutes left in cooling window.
CDI - Cantaloupe moved to WIC to rapidly cool. Cantaloupe achieved 41F at 12:00.
0.5 pts.
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 . |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
Observed various cracked floor tiles throughout main kitchen area during inspection. Repair or replacement necessary.
0 pts. |