|
15
|
0
|
Food separated & protected |
No |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed two boxes of unwashed tomatoes over a bin of washed and ready to eat carrots in walk in cooler.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed blades of two robot coupes and a cheese grater stored clean with food debris on food contact surfaces of equipment. CDI-PIC placed items in 3 compartment sink to be cleaned and sanitized.
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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS items in walk in cooler such as sliced turkey breast, orzo pasta salad, chicken salad, ham chub, deli turkey breast, mashed potatoes, 2 boxes of raw chicken breast, and raw ground beef cold holding above 41F in walk in cooler (refer to temperature chart). The internal temperature of the walk in cooler was 44F. PIC stated they were in and out of the walk in cooler which could have increased the temperature. PIC contacted technician who arrived onsite at 2:30pm. By 2:30pm the walk in cooler was 41F. Technician lowered internal temperature slightly. All out of temperature TCS food items from walk in cooler were placed in blast chiller and temperature reached 41F or below within 15 minutes.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
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 salsa cooling in low boy with plastic wrap covering salsa as well as single serve containers of house made ranch and balsamic vinegar cooling while stacked and covered in flip top cooler. CDI-PIC placed all items in blast chiller to rapidly cool and EHS provided education to not cool TCS foods in flip top cooler and to vent items cooling in low boy and walk in cooler or place items in blast chiller. All TCS items in cooling were observed at or below 41F.
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 . |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled working spices at grill as well as unlabeled squirt containers. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two in use wet wiping cloths stored at prep top cooler cutting board. |
|
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. Observed walk in cooler not maintaining an internal temperature of below 41F and not maintaining TCS foods at 41F or below. Repair |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed wrong test kit for 3 compartment sink. Facility was using pH test kit and their soliton is Quaternary ammonia. VR- A verification visit will be conducted within 10 days to ensure facility has the correct test strips for 3 compartment sink. |