|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. - Observed the dishwasher in the main kitchen area to be reaching sanitizing temperatures of 135-140F after 7+ cycles. PIC stated they have been having issues with the booster recently but was told it was fixed last time the repair company showed up. Facility is to conduct the sanitizing step of the dishwashing process in the 3 compartment sink while the repair to the dishwasher is being made. Sanitizer dispenser was verified to be functional and work order placed at the time of the inspection for the dishwasher repair. 3 day VR to observe repair.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed a tray of roast beef chubs to be at temperatures of 47-48F in the deli display case. PIC stated she was unsure why it was out of temperature since no employees stated working with the chub this morning. The case is stocked up at approx. 9am with most of the deli chubs from the WIC and PIC believed it may have sat out for too long during that process. REPEAT.
CDI - Roast beef chubs moved to a sheet pan and placed into the WIC 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 . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) - Observed one tray of broccoli salad to be stored in the lowboy beneath the deli slicers and was not provided with a date mark of any kind. PIC stated the night staff must have forgot to label the tray is it was all from the same batch in the WIC, which was properly labeled for 10/27.
CDI - Tray date marked.
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 . |