|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Sanitizer solution coming from 3-compartment sink measured less than 150 ppm quat. Quat sanitizer must be 150-400 ppm. CDI - Establishment had bleach so EHS gave PIC chlorine test strips so establishment can make 50-200 ppm chlorine solution to use until the chemical company repair dispenser.
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 |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
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) Ham, turkey, and potato salad were missing prep date labels in walk-in cooler. TCS RTE foods must be labeled with prep date, and used or discarded within 7 days of preparation. CDI - PIC placed prep dates on items.
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 Several TCS foods had discard time of 2:30pm and were still not discarded past that time. Establishment uses TPHC for all foods in sandwich cooler, but cooler is functioning and all food in unit was below 41F so EHS recommends to not use TPHC if the items hold temperature. CDI - TCS foods past time were discarded. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Ice scoop handle laying in ice in ice machine and in ice bin at drive thru. Handles of utensils must not contact the food or ice. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Shelves in walk-in cooler are rusted and need to be replaced. 0 pts. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee jacket observed on prep table. Employee cell phone observed on prep table. Employee car keys observed on container of mayonnaise. Store employee personal items separately from food and food prep areas. 0 pts. |