|
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 concentration at the 3 compartment sink to be below 50ppm due to the sanitizer bottle being empty.
CDI - PIC changed sanitizer bottle and refilled sanitizer compartment of 3 compartment sink.
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 |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. - P - Observed an insert tray of cooked pollock stored in the hot box at temperatures of 130-132F. PIC stated it was put into the hot box 15 mins prior. REPEAT. No escalation of points due to no increase in severity from previous inspection.
CDI - Tray of pollock reheated in the oven to 165F.
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 . |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 large plastic containers of cooked potatoes and cooked pesto rice stored that were above 41F in the WIC with the lids on and stacked on the bottom of several other plastic bins, not promoting rapid cooling/air flow around the product. REPEAT. No escalation of points due to no increase in severity from previous inspection.
CDI - Bins unstacked and lids opened to allow for air flow around product.
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 . |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed a dumpster that was not provided with a lid. PIC stated it is only a temporary dumpster due to the compactor being broken at the moment. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed the floors and walls throughout the dishwashing room to be covered in an accumulation of grime and puddles of water. |