|
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 5-6 pans with food debris and residue present. EHS observed one pan with sticker residue present on exterior surface of pan stacked into other pans. CDI - PIC removed pans from service and placed in three compartment sink to be wash, rinsed, and sanitized. (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 . |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed numerous TCS foods in WIC above 41F (see temp chart). EHS observed ambient of WIC at 45F. After an hour WIC had cooled to 43F, however, WIC remained at 43F during remainder of inspection. EHS observed some TCS foods in far corners of WIC under 41F. PIC stated door is slightly ajar and latch for self closing is in disrepair. PIC stated procedures are available but unaware where to find them. PIC stated the GM would know more about the procedures for this situation. EHS provided education and further corrective actions that could take place if this was to happen again. PIC voluntarily discarded all TCS foods observed above 41F unless still actively cooling from preparation. PIC stated repair technician will arrive in 40 minutes. PIC stated that facility will voluntarily close until WIC can be repaired. EHS will return in 3 days to observe compliance. REPEAT. (3)
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 . |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 cut boiled eggs and buttermilk ranch cooling in make unit. EHS observed inadequate cooling rate after 20 minutes. EHS observed eggs and ranch in plastic containers with tight fitting lid. CDI - PIC removed pans removed eggs and ranch and placed in reach in unit without lids to provide adequate airflow. (0.5)
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 . |
|
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. EHS observed gaskets in make units accumulating food debris and residue. EHS observed shelving for storage of clean equipment and pans beginning to accumulate residue and debris. Increase cleaning frequency to avoid accumulation. REPEAT. (0.5) |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. EHS observed tiling in dish room area missing grout. EHS observed water and food debris accumulating in between tiles. Repair. REPEAT. (0) |