|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. EHS observed high temp dish machine unable to achieve proper final rinse temperature of 160F during inspection (see temp chart). PIC stated dish machine has not been used today but is part of the normal wash, rinse, sanitize step for food contact surfaces. CDI - PIC placed work order for unit and will have repaired prior to facility utilizing dish machine to sanitize. PIC stated facility will utilize three compartment sink for the time being. Facility is not required to have dish machine due to low capacity. PIC stated they will follow up with EHS once unit has been diagnosed. (0)
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed buffalo chicken wraps, chicken salad sandwiches, and yogurt cups in grab-n-go cooler above 41F (see temp chart). PIC stated items remain in cooler at all times and temperatures had not been checked this morning. EHS observed back row of sandwiches and yogurts below 41F. EHS advised to keep sandwiches and yogurts as far back as possible. CDI - PIC voluntarily discarded. 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 . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) EHS observed open bag of chicken in WIC without proper date marking. EHS observed container of cheese bites beyond 7 day time frame. CDI - PIC verified date chicken was opened with Chef and applied correct date. PIC voluntarily discarded cheese bites. (0)
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 . |
|
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. EHS observed food residue and debris accumulating on shelving in WIC. EHS advised to increase cleaning frequency to avoid accumulation. (0) |