|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed in-use quaternary sanitizer spray bottle at 0PPM. CDI - PIC discarded solution and obtained new sanitizer solution from wall dispenser at 200PPM.
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
|
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 Observed yogurt above 41F from C/H dispenser unit. Yogurt bag was placed inside dispenser yesterday stated by PIC. Dispenser also had ice build up inside external digital thermometer was observed at 32F See temp chart. CDI - PIC voluntarily discarded yogurt bag and placed work order for dispenser.
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 . |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
REPEAT
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed at breakfast station 4-hour TPHC procedures with oatmeal not timestamp and sliced pepper jack, cheddar, and Swiss without time stamps. Sliced cheeses were observed above 70F. CDI - PIC voluntarily discarded sliced cheese and accurately time stamp oatmeal. |
|
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 in use wet wiping cloths on counter tops not being held in sanitizer container. CDI - PIC placed wet wiping cloths in red sanitizer bucket located in lobby food cart. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed soap, sanitizer chemical dispenser at 3-comp-not functioning. Work order has been placed to have system repair. EHS To return to verify repairs have been completed. Kitchen is currently using wash, rinse at 3-comp-sink and final sanitizing step in high temp dish machine. |
|
49
|
0
|
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. Observed at beverage dispenser food debris and build up underneath and around nozzles. Increase frequency of cleaning unit. |
|
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 large fan, cell phone, keys, and personal stored on counter tops in kitchen. CDI - PIC relocated items to break room. |