|
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 EHS observed portioned yellow sauce (containing garlic/oil mixture) being held in ice bath on expo line. EHS observed sauce at 55F. PIC stated sauce is typically kept in reach in unit. However, during busy periods facility will place sauce on ice for easy access. EHS suggested using time as an alternative for this and provided PIC with TPHC form. CDI - PIC stated sauces had been out for one hour. PIC removed sauces and placed in WIC to cool. (1.5)
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 . |
|
33
|
1
|
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 EHS observed canary beans actively cooling in WIC. EHS observed inadequate cooling rates during inspection. EHS observed canary beans with thin film over top and suggested active stirring during the cooling process to achieve proper cooling rates. CDI - PIC removed beans from WIC, stirred them, and placed in WIF to quickly cool. EHS verified cooling adequate cooling rates prior to end of inspection. REPEAT. (1)
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
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. EHS observed in use wiping cloths by front expo being actively used and stored wet on top of spray bottle. EHS advised once wiping cloths is wet it shall be placed in properly concentrated sanitizer between uses. CDI - PIC removed linen from service. (0) |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.15 Operate a warewashing machine in accordance with the data plate. EHS observed dish machine in disrepair. PIC stated they believe a wire may have came loose and unit is not turning on anymore. For now, facility has been using three compartment sink to wash, rinse, and sanitize. |
|
49
|
0.50
|
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. EHS observed build up of black residue in gaskets of reach in units. EHS observed outside surfaces of equipment soiled with food debris on make line. Increase cleaning frequency to avoid accumulation. (0.5) |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
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. EHS observed broken floor tiles by dish machine. EHS observed wooden wall panel where single service items are being stored. This wall has gaps exposing the interior of wall and wood has portions that are unsealed. (0) |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Provide required lighting intensity. EHS observed inadequate lighting by mop sink. Repair light bulbs to provide adequate lighting. EHS observed light intensity at 3.35 foot candles above can wash. (0) |