|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed several containers on the clean dish rack with sticker residue present on the external surface of the equipment. Containers were stacked together with the sticker residue touching the internal portions of the containers.
PIC stated that the facility does not use these items. -CDI- moved to the 3-comp sink to be properly W/R/S and have sticker residue removed.
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 . |
|
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 rib sandwich on CH island past 7 day date marking. -CDI- Voluntarily discarded. Observed hot dogs and sausage in lowboy unit in open container with no date marking present. PIC stated that they were from the day before. -CDI- PIC placed date sticker; back dated.
Ensure properly date labeling and discard of foods.
-FURTHER NON COMPLIANCE IN DATE MARKING MAY LEAD TO A 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 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 several foods past the 4 hour time limit on TPHC. Time for discard ranged from 7:31 AM to 9:36 AM discard. Observation was made at 9:50. Ensure food is discarded on time after 4 hour TPHC window. -CDI- Food was voluntarily discarded.
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P- Observed pizza in reheated about to go into TPHC. Pizza was recorded at 70F. EHS explained that hot food must enter TPHC at 135F or above. -CDI- PIC reheated pizza a second time to 192F before placing on TPHC. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required. -P- Observed sanitizer squirt bottle above 400 PPM QUAT sanitizer. EHS and PIC discussed proper sanitizer concentrations. -CDI- Bottle was diluted to achieve approximately 300 PPM QUAT Sanitizer. |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee working with food with no hair restraint. Ensure that all food employees are wearing hair restraint when working with food. |