|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. EHS observed a large amount of pans stored as clean soiled with food residue and sticker residue. CDI - PIC removed pans and placed into dish machine to be wash, rinsed, and sanitized. REPEAT. (1.5)
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
|
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 EHS observed pesto sauce, chicken wings, blue cheese dressing, Caesar dressing, and ricotta being held above 41F. PIC stated temperatures were checked at 9am, however, four hour window has passed since the last temperature check. PIC stated temperatures are checked at 9am and 2pm. EHS advised to increase frequency to be able to observe items prior to the four hour window expiring to allow for items to be cooled instead of discarded. EHS advised for sauce bottles to fill bottles less and potentially utilize metal pans with ice to supplement to ensure sauce can be held below 41F. Sauce bottles are stored in top of make unit, which cannot provide adequate airflow to keep bottles cold through service. CDI - PIC voluntarily discarded items. (1.5)
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
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P EHS observed pizza being held on time beyond time window stated on policy. Facility holds pizza on time for two hours prior to discarded. EHS observed 30 minutes had passed from the time the pizza should have been discarded. CDI - PIC voluntarily discarded pizza. (0) |
|
41
|
1
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. EHS observed in use wiping cloths stored in sanitizer at 0 ppm. EHS observed manufacturer states concentration should be between 150ppm-400ppm. CDI - PIC removed sanitizer from service and prepared new buckets at correct concentration. REPEAT. (1) |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. EHS observed in use utensils for ricotta cheese being stored in water with visible debris. PIC stated the water used to be ice but has since melted from service. EHS advised to keep utensils in separate container to avoid violation moving forward. CDI - PIC removed utensils to be wash, rinsed, sanitized in dish machine. (0) |