|
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 chlorine sanitizer in the 3-compartment sink testing at low concentration. CDI - PIC added more bleach and tested at 50 ppm of chlorine. -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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
No
|
No |
REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed TCS foods cold holding > 41 F inside two sandwich lowboy units and display case. See temperature chart. Discussion with PIC revealed that several of these items were prepared 45-60 minutes prior to today’s inspection as well as active use of equipment during lunch rush. All units were verified to be in good repair and maintaining other foods < 41 F. CDI - Foods > 41 F were transferred to the walk-in cooler to cool down. -3-
***Facility placed on 30 day risk control plan for cold holding due multiple consecutive repeat violations observed in previous inspections.
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
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
REPEAT: 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. No time documentation observed for corn, edamame, chopped tomatoes, chicken and cheeses. PIC confirmed these are held on time and were removed from cold holding at 11:00 am. CDI - Allowed the PIC to add start time. -3-
TPHC procedure template may be found at: www.mecknc.gov/foodsafety. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
REPEAT: 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 compliance with exception to pasta salad inefficiently cooling inside a large plastic bowl in high density/quantity in the walk in cooler. Refer to temperature observation chart. Other foods prepared during today’s inspection observed to be adequately cooling. CDI - PIC spread food into flat sheet pans to facilitate cooling towards < 41 F. EHS observed temperature begin to decrease after additional + 20 minutes. 0 point deduction due to improvement from previous inspection.
Additional observation: Facility has added a 3 door lowboy freezer and 1 door upright reach-in for additional cooling and cold holding capacity.
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
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed stickers present on avocados stored in the lowboy unit. Remove while washing. -0- |