|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. - Observed cases of unwashed produced stored in the 3 door RIC, adjacent the WIC, directly over prepped single service portions of RTE condiments.
CDI - Condiments moved from below unwashed produce.
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 |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed the table mounted can opener blade to be stored as clean in its holster with food debris adhered to the blade.
CDI - Can opener placed at 3 compartment sink to be W/R/S.
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 .
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed the solution in the sanitizer basin of the 3 compartment sink to be testing at <10ppm while dishes were observed in the basin.
CDI - PIC added more bleach and solution retested at 50ppm.
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 |
|
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 a container of sliced tomatoes, raw shrimp, ranch dressing, and 2 container of pico de gallo in the opentop/lowboy refrigerators adjacent the flattop grill at temperatures of 44F (sliced tomatoes), 45-48F (shrimp), 43F (ranch), and 43F (pico x2). PIC stated the unit had been accidentally raised in temperature and he readjusted the temperature lower at that time. PIC stated the sliced tomatoes, ranch, and shrimp had been in there overnight but the pico was only mixed today from ingredients pre-chilled in the WIC.
CDI - PIC voluntarily discarded sliced tomatoes, ranch, and shrimp. Pico containers moved to WIC where they were observed at 41F 45mins later.
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 |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed 2 containers of diced chicken with date marks of 4/4 and 4/7. PIC stated they were incorrect and the lids were not changed when the new chicken was placed into the opentop.
- Observed the wrong date marks on the insert containers of pico de gallo, with all reading 4/14. As per PIC, the date mark on the containers was for the day it is mixed together. PIC stated all vegetables are diced prior to mixing, with this batch being cut on Friday (4/11) and the mixed together this morning. Pico must be date marked with the dates that the tomatoes are first diced and not with the date of mixing.
CDI - PIC corrected date marks on the diced chicken and pico de gallo containers.
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 . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed one chemical spray bottle that was not labeled as to its contents.
CDI - PIC labeled chemical sprayer. |
|
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 a container of cut lettuce cooling in RIC adjacent the chest freezers at a rate of 0 degrees/min. Cut lettuce was observed in a deep plastic container with the lid on, which does not allow for adequate air flow around the product. PIC stated it was prepared that morning at around 9am and that lettuce is prepped daily. REPEAT.
CDI - Lettuce was moved to WIC where it was observed cooling at a rate of .17 degrees/hour.
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. - Observed the solutions to the wiping cloth buckets to be testing at <10ppm.
CDI - More bleach added and retested at 50-100ppm. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-502.13 Single-use and single-service articles cannot be reused. - Observed a single service plastic container of tzatziki sauce that was washed and stored as clean on with other clean dishes on the dish rack to be reused. |