|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple food contact surfaces of utensils and deli slicer with food debris and splatter stored as clean. CDI- PIC placed all utensils, containers, and deli slicer parts in 3 comp sink to be washed, rinsed, and sanitized.
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 .
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed cavity of microwave with heavy buildup of food splatter and debris. Clean. |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sandwich lowboy cooler and WIC with all TCS foods and an ambient temperature above 41F, see temperature chart. PIC voluntarily discarded all TCS foods that had been held over 4 hours in the sandwich lowboy cooler. WIC ambient temperature was 41F and below at time of opening (11am), but multiple pans of hot chicken breasts were placed in WIC about the time of EHS arrival. WIC ambient temperature dropped to 38F by the end of the inspection after chicken breasts and chicken noodle soup was removed and TCS foods cooled at appropriate rate. PIC stated they will use 4 hour TPHC for all items held in lowboy. Repair sandwich lowboy cooler. EHS will follow up within 3 days. REPEAT
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)(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 no time recorded for all sandwich station items and lettuce station. CDI- PIC recorded times. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed unwashed avocados stored in metal bowl underneath display cooler in front of step up ledge by a bucket of sanitizer. CDI- PIC moved avocados to WIC. |
|
40
|
0.50
|
Personal cleanliness |
Yes |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed several employees preparing foods with bracelets and watches on wrist. CDI- PIC had employees remove all jewelry on wrists. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal dishes stacked while wet on drying rack. CDI- PIC separated dishes to promote air drying. |