|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
Yes |
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. - Observed the mechanical dishwasher fail to reach a minimum of 160F after approx. 10 cycles. Dishwasher remaining between 150-155F. Repair was called in at the time of the inspection. REPEAT. 3 day VR to observe repair to dishwasher. Wash and rinse components of the dishwasher were functional and the 3 compartment sink sanitizer observed fully functional. Facility is to temporarily conduct the wash and rinse steps of the dishwashing process in the dishwasher but must then complete the sanitizing step in the 3 compartment sink sanitizer basin.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed the Greek feta salad, garlic mozzarella cubes, and lemon feta pasta salad all to be at temperatures of 45-46F in the salad case. Items were all observed in the front row of the case and the case was going through a defrost cycle at the time of the inspection. All other items in the case observed at 41F or below. PIC contacted refrigeration company to see if they can adjust the defrost cycle time to nighttime, when items are not being held in the case as the same unit has had similar issues with similar items on consecutive reports. REPEAT.
CDI - Items moved to the WIF to rapidly cool and observed at temperatures <37F 30 mins later.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
23
|
0
|
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) - Observed wrapped chubs of crack pepper turkey, Black Forest ham, salsalito turkey, and deluxe ham to all not be provided with date marks at the time of the inspection. PIC stated he had used the Black Forest ham and crack pepper turkey yesterday and another employee stated having used the salsalito turkey and deluxe ham last night.
CDI - PIC date marked all 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 . |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed bags of frozen vegetables on the floor of the WIC beneath the storage racks. |
|
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 the gaskets of the refrigerated drawers beneath the sandwich station opentops to have accumulations of food debris. |