|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (B) Wash hands after using the toilet room.- P. Observed food employee enter the kitchen then proceed to handle single service items without washing hands. Employee stated they washed their hands in the restroom. CDI: Food employee washed hands in kitchen |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
Yes |
REPEAT
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed dish machine at 0ppm chlorine after running multiple cycles. PIC called Ecolab during inspection. Until machine is repaired facility will be wash, rinse, sanitizing in 3 comp sink and switching to single service. VERIFICATION REQUIRED.
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 |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P. Observed 4 pizzas in section of glass display case beside register without time labels. All other pizzas in glass display case were labeled. CDI: Time label was placed on pizzas. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-208.11 Store labeled, first aid supplies to prevent contamination.-P. Observed burn cream being stored on shelving above spices. CDI: PIC relocated burn cream to office. |
|
33
|
0.50
|
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 pizza sauce cooling at a rate of 0.01F/min inside large bulk container covered with a lid. CDI: PIC placed ice wand in container of sauce.
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 . |