|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning. -P- Observed food employee washing and rinsing food containers but not sanitizing them. The 3rd (sanitize) basin of the 3-compartment sink was unfilled. After the food employee was done washing and rinsing, they were placing the containers on a cart to air dry. -CDI- EHS coached the food employee on the wash rinse and sanitize process, food employee described the procedures for proper warewashing at the 3-comp sink. Food employee filled the 3rd basin with sanitizer and water, tested with a test strip (200 PPM QUAT) and then properly washed rinsed and sanitized dishes.
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 .
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed sanitizer bottle filled with QUAT sanitizer reading over 500 PPM. Food employee stated that it is used to wipe down food contact surfaces. EHS coached the food employee on proper sanitizer concentrations for food contact surfaces. -CDI- Food employee diluted the sanitizer bottle so that it was reading between the 200PPM-400PPM range.
EHS instructed the facility to ensure that all sanitizer levels are being measured by the facility with the use of their test strips. |
|
23
|
3
|
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 a container of Smokey cheddar Sausage in the lowboy prep unit with the prep date of 4/2 @ 8:36 AM and a discard date of 4/9 @ 8:36 AM. EHS explained to the facility that day of prep is considered the first day of prep therefore the food was actually marked for 8 day datemarking. EHS also stated that even per the facilities incorrect date marking, the food is past date and requires discarding. -CDI- PIC voluntarily discarded the food.
Observed a container of commercial Cole slaw with a manufactures date of “USE BY 3/23/26” present. There was no date of when the commercial coleslaw was opened by the facility. Ensure that RTE foods are date marked upon opening in the facility. -CDI- PIC voluntarily discarded the food.
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 . |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 2 food employees working in the kitchen with no head covering/hair restraints, ensure that any employee working with food, equipment, and or utensils is wearing a head covering. |
|
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 lowboy underneath the roller dog station with a buildup of residue in the interior, also observed several plastic containers stored as clean on the clean dish rack above the 3-comp sink with sticker residue present on the exterior portion of the containers. Ensure that all non-food contact surfaces are cleaned and maintained as clean. |