|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed QUAT sanitizer at the 3-compartment sink reading 50-100ppm concentration. EHS observed the manufacturer's label for the QUAT sanitizer requires concentration levels to be between 150-400ppm to be deemed effective.
CDI: PIC dumped the sanitizer basin and refilled with properly concentrated QUAT sanitizer, which tested at 400ppm.
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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed TCS foods hot holding in the two grab and go cases below 135F (see temp chart).
CDI: PIC stated they keep all hot holding food items up to 4 hours for quality purposes, and EHS observed the time stamp on these food items were 6:45AM this morning; PIC voluntarily discarded these food items since the 4 hour mark was almost up.
REPEAT VIOLATION.
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 . |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed raw whole young chickens cold holding in one of the grab and go cases, above 41F (see temp chart). EHS observed these are stored in the middle compartment of the cold holding unit, and temperatures for the raw chickens in the left and right compartments were at proper temperatures (see temp chart). PIC stated the raw whole young chickens were placed into the unit this morning by another food employee.
CDI: EHS allowed PIC to have employees move the whole young chickens into the WIC to cool down and get to 41F or below before placing them back into the cold holding unit.
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 . |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair.
Observed prep sink in need of re-caulking. Observed rusted shelves inside the WIC. Observed torn gasket on the WIC door (from the prep room side, not the back storage side).
PIC stated all of these will be replaced during their store re-model, which EHS confirmed is an active service request assigned to the permitting senior for the territory.
REPEAT VIOLATION.
4-502.11(C ) Maintain air thermometers in good repair and accurate.
Observed non-functioning digital air thermometer for the grab and go case 3, cold holding raw chickens.
Repair or replace. |
|
49
|
0.50
|
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 soiled gaskets in the lowboy freezer. Observed heavy buildup of residue and oil in the hood system.
Increase cleaning frequency.
REPEAT VIOLATION. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
Observed two employee drinks stored in the lowboy freezer, commingled with frozen food products used for service.
CDI: PIC removed both drinks and voluntarily discarded to prevent contamination. |