|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed deli slicer stored as clean with food debris present on the food contact surfaces.
CDI - Slicer was washed, rinsed and sanitized properly.
Observed significant improvement on cleanliness of dishes and equipment.
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.
Observed dark build-up on the interior of the ice machine. |
|
20
|
0
|
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 diced beets, in covered plastic container, placed inside standing RIC the previous to cool overnight. Beets were observed at 47F at the time of the inspection.
CDI - Beets were voluntarily discarded.
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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed multiple TCS foods (Sausage, corn, marinara, mozzarella, heavy cream) held above 41F inside the pizza prep unit.
CDI - Items were placed inside the prep unit 1 hour prior and facility moved items to ice bath to rapidly cool.
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 . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P
Observed sink and surface sanitizer concentration too high.
CDI - Employee filled sanitizer spray bottles from mop sink sanitizer which dispenses excessive concentration for food contact surfaces.
Employee was instructed to get sanitizer for buckets from the sanitizer dispenser at the 3 compartment sink, which was dispensing at the proper concentration.
REPEAT. |
|
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 diced beets miss 4 hour cooling window placed inside RIC in covered plastic container.
CDI - Voluntary Discard.
Observed Roasted Garlic aioli with not temperature decrease in 1hour and 5 min time span.
CDI - Item uncovered and moved to the WIC to increase cooling.
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 . |