|
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 sanitizer in three compartment sink maintaining a concentration of 0ppm quat during inspection. CDI - PIC refilled chemical reservoir and refilled sanitizer compartment. Sanitizer maintaining concentration of about 200ppm quat. Items recently cleaned resanitized.
0 pts.
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 |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P.
Observed marinara prepped and cooling since 7/20 maintaining 42F during inspection. Observed cheese tubes for stuffed crust pizza cooling in top of prep unit about to miss cooling window. CDI - PIC voluntarily discarded sauce. Cheese moved to RIF to rapidly cool. Cheese achieved 41F and below within allotted time.
1.5 pts.
For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
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 marinara cooling since 7/20 in a deep, covered plastic container in WIC during inspection. Sauce had missed cooling window. Observed cheese tubes for stuffed crust cooling in top of prep unit. Cheese was about to miss cooling window. CDI - Marinara was voluntarily discarded. Cheese moved to RIF to rapidly cool. Cheese achieved 41F and below within allotted time.
0 pts.
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 . |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf
Observed raw chicken thawing outside of temperature control during inspection. CDI - PIC moved to WIC to continue thawing process.
0.5 pts. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed multiple roaches crawling on floor in back kitchen area during inspection. More frequent or thorough pest control measures may be necessary.
0 pts. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair.
Observed rusting on shelves in WIC during inspection. Repair or replacement necessary.
Repeat. 0.5 pts. |