|
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 metal pans on shelf with clean pans with food debris in them. Need to observe utensils for cleanliness prior to placing on shelf for use. Items removed from area and placed with dirty utensils for re-washing.
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 . |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P.
Observed diced tomatoes in prep top refrigerator at 47F. These had been diced and then placed into prep refrigerator, which is for holding TCS foods at temperature rather than for cooling them. TCS foods must be placed into walk in refrigerator for cooling to 41F prior to being placed into holding refrigerator. Tomatoes removed and placed into walk in refrigerator for proper cooling to 41F.
For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items on cook line over stacked in metal pans. Teach staff and monitor for proper placement in pans to not be higher than dimpled portion of pans about 1 inch below top level of pan. Found iceberg lettuce and romaine lettuce at 52F, diced tomatoes at 47F that had been diced and then placed into prep cooler rather than placed into walk in cooler for proper temperature reduction to 41F prior to placing into prep cooler. All foods must be put into walk in cooler for proper cooling as prep and other storage refrigerators are for maintaining temperatures rather than for reducing cold temperatures. Found a problem again with display cooler (oval) close to cash register holding sushi at 47F, chicken salad sandwich holding 46F. Solid front refrigerator in bar area with juices had ambient temperature of 43F. All refrigerators must be monitored regularly by staff for proper holding temperatures of TCS foods at 41F or below. Requiring the completion of RCP as a means of maintaining consistency. This must be completed not later than 10/20/25.
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 . |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping towels lying on counter rather than in clean sanitizer solution. Observed dirty wiping towels on counter; these should have been placed into container for dirty towels rather than left on counter. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
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 single service utensils in pan with crumbs, food debris in it. Monitor all items frequently for cleanliness. |
|
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. Observed debris on shelves of walk in cooler. These must be monitored regularly and cleaned as needed. Repeat. |