|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
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.
Observed QUAT sanitizer in 3 compartment sink approximately 100 PPM. CDI - Sanitizer was removed and will be mixed at proper strength.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed food debris on pans, knife stored on the mag strip, and a scoop, store and as clean.
CDI - Items were moved to the 3 compartment sink to be w/r/s properly. |
|
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
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 .
Observed sandwich prep 1 and RIC with multiple items above 41F (Sliced tomatoes, chicken salad, sliced grape tomatoes, pickled onions, turkey, ham, chickpea hummus; RIC: eggs, sliced tomatoes, shredded cheese, and eggs.)
CDI - All items that were replenished at 1:30 PM after lunch rush were moved to the WIC and Ice bath for rapid cooling. All items that had been left in the RIC since the previous days and since open were voluntarily discarded. EHS 3 day VR is required 7/4/23 |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P
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 .
Observed tomato jam (7/23), eggs (7/24), vegan chorizo (7/24), and Garlic Aioli (7/21) held longer than 7 days.
CDI - All items held longer than 7 days were discarded.
Observed portioned chicken and vegan beef with incorrect date marking.
CDI - The correct date markings were added.
EHS 3 day VR required (7/4). |
|
37
|
1
|
Food properly labeled: original container |
Yes |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed in use squeeze bottles of oil throughout the kitchen with no labels. CDI - PIC labeled the oils. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping clothes stored on top of prep tables. CDI - Wiping clothes were moved to sanitizer buckets. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed slight accumulations on the shelving inside the WIC. |