|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P- Observed food employee sanitizing clean dishes for less than 10 seconds and not fully immersing items in chlorine solution. -CDI- EHS educated PIC on sanitizing contact time and PIC educated food employee and employee placed items back in sanitizer solution for at least 10 seconds. -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 |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items in display unit above 41F. Refer to temperature chart. Observed ambient air of display unit at 44F. -CDI- PIC relocated all TCS items to freezer to rapidly cool as all items were prepared today. PIC lowered temperature of unit and observed ambient air of unit at 39F at end of inspection. **REPEAT** -3-
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed items in prep unit with no date marks. Observed cooked al pastor meat in freezer with no date mark. Per PIC, items in prep unit had been pulled from stand alone RIC and placed in unit. -CDI- EHS educated PIC on date marking items when transferred from one location to the other and cooked items when frozen and PIC properly date marked items. -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 . |
|
33
|
0
|
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- Observed garbanzos cooling in a large pot filled to the top, surrounded by ice and covered with a lid. Observed cut lettuce cooling in large plastic container in RIC, filled to the top. -CDI- EHS educated PIC on proper cooling methods and PIC vented lids and separated items into smaller containers and placed in freezer to speed up the cooling process. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
42
|
1
|
Washing fruits & vegetables |
No |
Yes
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed stickers on avocados. **REPEAT** -1- |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf- Observed temperature of dish water at 90F during manual warewashing. -CDI- PIC corrected temperature to above 110F. -0- |