|
15
|
0
|
Food separated & protected |
No |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed several boxes of unwashed produce over ready to eat produce in walk in cooler.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Through discussion, slicers are only sanitized in place throughout the day. Per SOP, slicer parts shall be washed, rinsed and sanitized in the 3-comp sink and the large parts will be washed, rinsed, and sanitized in place. Ensure staff are following SOP each time the slicer is broken down. Facility had not yet been slicing for 4 hours. CDI: Facility PIC educated and will ensure that slicers are properly cleaned as necessary.
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 packaged seaweed salad and dumplings holding in front case above 41F. CDI: Product was voluntarily discarded. Case was holding at 37F air temperature. Ensure product is not over stacked or blocking air circulation when loading cooler.
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
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
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 cooked mushrooms in prep top cooler at pizza with no date mark. Large batch in reach in portion was correctly dated and PIC indicated that product was from this batch. CDI: Product date marked. Observed no date mark on pan of grilled onions in reach in cooler at pizza station. PIC stated they always cook 2 pans at a time and that this one was cooked when the one in the prep top was done. CDI: Product date marked with the same date. Observed feta in walk in cooler from 9/22. CDI: Product voluntarily discarded.
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 . |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 kale salad, tabouleh, and roasted red peppers cooling on a speed rack tightly covered and needing to be placed on TPHC within 20 min for the salad bar. CDI: Product was placed in the blast chiller and met required parameters. Observed chicken salad cooling after prep in a deep, covered container in the walk in. CDI: Product uncovered and moved to the freezer and properly cooled. Observed tuna salad sandwiches moved to grab and go coolers while still cooling. CDI: Sandwiches moved back to the blast chiller and cooled below 41F before placing in the grab and go cases. REPEAT VIOLATION
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 . |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies in dish area as well as some in the food prep area. PIC stated that pest control comes monthly. EHS recommends calling for an additional visit. |