|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf - Observed 2 cans of marinara sauce with dents along their seams and stored on the can rack in the dry storage room with wholesome cans.
CDI - PIC removed dented cans and placed I n designated dented cans area to be discarded/returned for credit. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed cases of raw bacon stored on the top shelf in the WIC directly above containers of fully cooked wings and roasted turkey.
CDI - Storage order rearranged.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
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. - Observed the high temperature dish machine only reach a max temperature of 157F after several cycles. Ecolab was contacted at the time of the inspection and a ticket was placed for the repair. Facility must complete the sanitize step of the dishwashing procedure at the 3 compartment sink until the repair can be made. REPEAT. 3 day VR to observe repair/continued compliance on temporary solution.
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 - Observed an insert container of cooked ground sausage stored in the front cookline lowboy refrigerator at a temperature of 54F. PIC stated it had been prepped this morning at approx. 7am and placed directly into the lowboy.
CDI - PIC placed ground sausage on a sheet pan and into the WIC to rapidly cool.
- Observed 2 containers of turkey and cheese and 2 containers of ham and cheese sandwiches stored in the patron grab & go refrigerator at temperatures of 45-48F. Facility advised to keep sandwiches in the rear of the grab & go case or to keep them in the WIC and have patrons request the sandwiches. REPEAT. Facility advised that a RCP may be implemented if cold holding is noted out again as this is a consistent repeat violation.
CDI - PIC voluntarily discarded all sandwiches in grab & go case,
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) 0 - Observed a container of spring mix in the kitchen cookline lowboy refrigerator that was dated marked for 7/8, making today day 9.
- Observed containers of Brie cheese, sliced turkey, and mashed potatoes all with date marks of 7/6 in the upright RIC at the kitchen cookline, making today day 11.
CDI - PIC voluntarily discarded all out of date items.
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 . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
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 the items out at the breakfast buffet being held using TPHC and were not labeled as to their start/discard times. PIC stated breakfast is only from 7-9:30am and then all items are immediately discarded.
CDI - PIC time stamped items for discard. |
|
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 the gaskets and interior base of the freezer drawers at the cookline to have an accumulation of food debris. |