|
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 a tray of "shrimp chow mein salad" that was cooling in the reach-in cooler at 10:08AM and no temperature drop after 40 minutes. PIC stated that the salads were placed in here to cool at 9:15AM. EHS observed these portioned salads were covered with a large wax paper.
CDI: PIC voluntarily discarded the tray of portioned salads although still time left to cool; PIC stated they usually utilize the WIC to cool food items down.
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 . |
|
41
|
1
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed the two sanitizer buckets at the prep area, holding in-use wiping cloths full of sink and surface sanitizer, both reading 0ppm concentration. EHS noticed both buckets were steaming, and PIC noticed sanitizer container was empty at the 3-compartment sink.
CDI: PIC replaced the empty sanitizer container with a new one, food employees dumped both sanitizer buckets and refreshed with properly concentrated sanitizer, and EHS observed sanitizer now reading within the correct range between 704-1875ppm of sink and surface sanitizer.
REPEAT VIOLATION. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor.
Observed two cases of single-serve gloves stored directly on the floor in the dry storage room.
CDI: PIC moved both cases off of the floor to prevent contamination. |
|
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 buildup on the shelves throughout the kitchen and dry storage rooms.
Increase cleaning frequency. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-201.16 (A) Wall and ceiling covering materials shall be attached so that they are easily cleanable.
Observed the non-absorbent wall covering material bulging at the top in the non-TCS dry storage room. PIC stated he was aware of this and had the maintenance crew put a work order in to get all of the walls replaced.
Observed a rectangle cutout in the wall by the stackable washer and dryer in the dry storage room, exposing the wood underneath.
Seal or repair the wall so that it is smooth and easily cleanable.
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
Observed two paper towel dispensers out of order (at handsink near the WIC and inside employee restroom). PIC stated he has a work order in with the maintenance crew to have these repaired.
CDI: Both paper towel dispensers were repaired (batteries replaced) while EHS was still typing report. |