|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed the sanitizer basin of the 3 compartment sink to be testing at 0ppm quaternary ammonia while active ware washing was occurring in the basin.
CDI - PIC emptied and refilled sanitizer basin. Sanitizer properly tested 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
|
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 a large plastic container of shredded lettuce at temperatures of 41-47F in the cookline 2 door lowboy. PIC stated that the employees had it out earlier to fill up insert containers and place it back into the lowboy after that. REPEAT. No RCP implemented as the facility is improving and has stopped keeping sandwiches available in the patron grab and go case by the front desk, which was the main issue previously.
CDI - PIC relocated to WIC to rapidly cool.
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
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
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) - Observed an insert container of cherry tomatoes stored in the upright 1 door RIC at the cookline with a date mark of 11/5, making today day 10. REPEAT.
CDI - Voluntarily discarded.
- Observed a plastic container of marinara sauce in the WIC that was not provided with a date mark. PIC stated that it was from the previous nights dinner service and the night crew must have missed labeling it.
CDI - PIC date marked item for yesterdays date.
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 . |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. - Observed 2 thawed salmon filets that were still in their manufacturers ROP. Package stated “remove from packaging, thaw under refrigeration”.
CDI - PIC put cuts into the vacuum packaging, removing the salmon from its ROP environment. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. - Observed the wire shelves in the paper goods storage room to have unsealed/absorbent wood laid on each shelf to create a flat surface for storage. |
|
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. - Observed the gaskets and interior base of the freezer drawers at the cookline to have an accumulation of food debris. REPEAT. |