|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several dishes stored in clean dish storage area with visible food debris. -CDI- PIC took items to dish area to be re-washed. -REPEAT-
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 . |
|
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 sliced meat (sub kits) cooling down in sub cold drawers, wrapped in plastic wrapping. Observed sub kits, sliced today, with one hour left in 4-hour cooling window. Facility has two blast chiller and PIC stated sub kits are placed in blast chiller after prep in the morning, prior to placing in cold drawers. EHS observed only the sub kits prepared today above 41F in cold drawers; all other TCS foods in sub make line/cold drawers were properly cold holding at or below 41F. -CDI- Because sub kits were within their 4-hour cooling window, PIC placed sub kits in blast chiller for rapid cooling. By end of inspection, EHS observed sub kits below 41F. -EHS and PIC discussed importance of ensuring sub kits are fully cooled to 41F or below, prior to placing in cold drawers.
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 . |
|
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 buildup of food residue/debris along interior of front low reach-in cooler. Increase frequency of cleaning cooler. |