|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
A chemical sanitizer used in a sanitizing solution shall meet approved concentrations.
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed all spray bottles and 3 compartment sink at 0ppm (quat). CDI- dispensing tube was not fully immersed into the quat bottle, corrected and re-measured at 200ppm. Advised to re-sanitize any food contact surfaces recently sanitized. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items stored inside the deli case above 45F, including: stuffed peppers at 47F and lasagna rolls at 47F. CDI by voluntary disposal. Improvement noted since last visit. REPEAT |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For items at 42-45F time shall not exceed a maximum of 4 days with the prep/open/cut dates being counted as day 1. Observed stuffed peppers, lasagna rolls, cooked parmesan, lasagna, sauteed vegetables and chicken parmesan stored at 42-47F for 5-6 days. CDI by voluntary disposal. REPEAT |
|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
3-502.11 Obtain a Variance for specialized processes.-Pf Observed a cooked roast beef vacuum packaged in house. CDI by voluntary disposal. Explained to PIC that facility only has approval for vacuum packaging of raw meats and semi soft and hard cheeses. Vacuum packaging cooked meats would require a state variance approval.
8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed 2 vacuum packaged cheeses missing date labels and one with an expired 9/11 date. CDI by voluntary disposal. Ensure dates are adequately checked and corrective actions made per the HACCP plan and required logs. |
|
30
|
0
|
Variance obtained for specialized processing methods |
Yes |
No
|
No |
8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf PIC will need to submit required application and HACCP plan to the NCDHHS Variance committee for approval of vacuum packaging cooked roast. CDI- PIC states he will discontinue process. Item discarded. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed an in use wiping cloth stored next to the cutting board. REPEAT. Also observed all wiping cloth buckets at 0ppm. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lids and doors left opened. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal food products stored in the sliding door freezer with customer food products. REPEAT |