|
16
|
0
|
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. EHS observed numerous pans with food residue and debris present on interior surface of pans. CDI - PIC removed pans and placed items at three compartment sink to wash, rinse, and sanitize. (0)
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 . |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P EHS observed three sheet pans of rotisserie chicken below 135F(see temp chart). Food employee stated chicken was just removed from hot holding to cut for catering orders and placed back into hot holding box. PIC verified. EHS discussed hot holding expectations and processes for reheating food prior to placing into hot box. EHS emphasized checking temperatures after cutting chicken prior to placing into hot box or moving. CDI - PIC placed into different hot box with higher temperature. EHS monitored and observed chicken at 165F within the reheating window. (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 . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
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) EHS observed four items in make unit during inspection. PIC stated these items were prepared today and placed into make unit. PIC stated procedure is to date prior to placing into table, however, due to business and call-outs today facility has been very busy to keep up with demand and did not have time to date properly or verify. CDI - PIC dated all items in make unit, EHS provided education. (0)
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 EHS observed inadequate cooling rates for quinoa salad. EHS observed item actively cooling in make unit with flip top lid open during entire inspection. EHS observed containers of quinoa salad in WIC covered and actively cooling. EHS observed inadequate rates during inspection. CDI - PIC removed lids from quinoa salad and replaced container in make unit with container observed below 41F. **EHS is notating an improvement on procedures observed. EHS observed numerous items actively cooling during inspection with proper cooling rates observed and efficient methods exhibited. EHS will de-escalate points due to improvement. EHS will deduct full points on next inspection if improvement does not continue. Last inspection EHS observed 1 item inadequately cooling vs. 1 item that was observed cooling properly. This inspection EHS observed 1 item with inadequate cooling rate vs 4 items observed with adequate rates. No risk control plan required at this time. (0.5) REPEAT.
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. EHS observed two gnats by shelving containing cleaned equipment and pans. PIC stated pest control visits monthly and will note for next visit. (0) |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf EHS observed max/min thermometer with dead battery during inspection. CDI - PIC replaced battery. (0.5) |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
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 non-food contact areas on exterior surfaces of equipment, shelving in WIC, and interior of make units and gaskets soiled with food residue and debris. Increase cleaning frequency to avoid accumulation. REPEAT. (1) |