|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed quat sanitizer at 3-comp sink below 50ppm concentration. Quat sanitizer at 3-comp is also being used to fill spray containers used to sanitize prep surfaces. CDI- PIC primed machine, solution was at 200ppm before end of inspection. *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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed 8-stack of metal pans stored as clean below prep table across from hood system with food debris accumulation. CDI- PIC removed items to dish machine.
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
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed chubs of turkey and ham, cut melons and pulled pork with no date. PIC stated that containers of TCS items were prepped on yesterday and had correct date marked. Observed quinoa and prepped melons dated for 4/3. PIC stated that items had been misdated for day items would be served. CDI- EHS discussed proper date marking procedures with PIC and had correct dates marked during inspection.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
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. Observed ricotta dated 3/25 and pulled pork dated for 3/17 in WIC 1, and pimento cheese dated 3/19 and hummus dated 3/25 in WIC 2. CDI- PIC voluntarily discarded 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 boxes of food being stored on floor of WIC 2 and on floor of WIF. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed KitchenAid for household use being used to blend vegetables in facility.
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusted shelving on prep tables throughout facility. |
|
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 dust and debris accumulation on pans being stored under prep table in main kitchen area. Observed inside of several containers used for catering with food debris. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee’s personal earbuds being stored on prep table across from WIC. CDI- PIC removed personal items from area. *REPEAT* points not escalated due to significantly less personal items being stored incorrectly. |