|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine chlorine sanitizer at 0ppm at beginning of inspection. CDI: PIC changed out stock bottle of solution, primed machine and then dish machine was testing correctly. REPEAT VIOLATION
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(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed macaroni pasta cooling in bus tub from yesterday above 41F. CDI: Product voluntarily discarded.
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 . |
|
23
|
1.50
|
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 Observed rice and beans in reach in with no date mark. PIC stated that he made them last week for an event and he didn’t take them home. CDI: rice and Beans labeled.
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 .
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 hot pickled onions from 1/17 and cooked spinach from 1/24 in reach in cooler. CDI: Product voluntarily discarded.
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 macaroni pasta cooling in reach in cooler while tightly covered in a deep bus tub. CDI: Product was voluntarily discarded.
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 .
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Facility does not have a walk in cooler and cooks and cools bulk items. Facility shall use alternative methods to cool items like pasta with ice and/or other equipment. CDI: EHS provided PIC with alternative cooling options for products. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
.2663 Outdoor Dining and Beverage Facilities shall comply with the following. (a) A food establishment may provide outdoor dining and beverage service. (b) Beverages may be prepared outdoors if all equipment and utensils are provided with overhead protection. (c) Portable cooking, food, and beverage serving facilities shall be allowed for food service provided to a club, organization, or private individual as a planned event and from which the public is excluded. All open food and utensils shall be provided with overhead protection or otherwise equipped with individual covers such as domes, chafing lids, or cookers with hinged lids. (d) Food and beverage equipment and supplies shall be located in enclosed areas and protected from environmental contamination when not in operation. Observed smoker outside of facility. Per discussion with PIC, some food items are smoked outside for a few hours and then brought inside to finish cooking to required temperatures. No items were seen on the smoker today. EHS explained to PIC that, per permit conditions, no smoking can take place outside of the establishment. Smoker may be used for private catering events only. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed RTU Sink and Surface sanitizer being used per discussion with PIC for sanitizer. PIC did not have test strips for sink and surface cleaner. CDI: PIC switched to using bleach and water properly diluted for sanitizer. PIC has bleach test strips. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster plug missing from trash dumpster. PIC alerted grounds maintenance to the issue during inspection. |