|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety 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 .
Observed sticker residue on inside of stacked food containers in clean dish storage in dish room. CDI- Items were moved to dish pit to be rewashed. |
|
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 TCS foods above 41F on cold prep line. Salad prep unit went down last night and items were on ice at time of inspection. Technician had previously been called for salad unit. PIC called to let technician know that additional unit was down. TCS foods were moved to ice bath to cool quickly. Until unit repair, facility will keep items on ice and temporary TPHC.
A VR will be required within 3 days to verify repair of units. - 3 - REPEAT
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 . |
|
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 For more information please visit: http://meck.co/FoodSafety 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 .
Observed sliced tomatoes and ribs from prep above 41F in walk-in cooler. Tomatoes were tightly covered and ribs were wrapped in plastic.
CDI - Tomatoes were vented and ribs were placed on top shelf of speed rack and covered with ice bags. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket at prep line stored on floor. CDI - PIC moved container off floor and to a location to not cause contamination. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed metal pans on clean storage wet nested. EHS recommends pyramid stacking to allow for proper air drying. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P
Observed the spray nozzle hanging below the flood level rim of the dish machine pre wash area. Recommend sprayer spring be adjusted to keep the nozzle above the rim of pre wash sink. CDI - Sprayer was placed on shelf to provide air gap. |