|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
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 a large bowl, scoop, and measuring utensil with build up of soil being stored as clean on a clean storage shelf. CDI: PIC returned items for W/R/S. |
|
20
|
0
|
Proper cooling time & temperatures |
No |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed pulled chicken and macaroni and cheese in plastic covered containers on a speed rack in WIC cooling at an insufficient rate to reach cooling parameters. See temp chart. Items would not have met parameters without EHS intervention. CDI: Items were uncovered and moved to WIF to rapidly cool to 41F or below. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
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 2 containers of ribs in grab and go unit under deli display case, Nashville wings in a mobile grab and go unit, 3 containers of tuna and salmon rolls in sushi grab and go case, and containers of ribs, mac and cheese, and pulled pork in another mobile grab and go unit all being held above 41F. See temp chart. CDI: All items were voluntarily discarded by PIC and sushi was placed in WIF to rapidly cool to 41F or below as they had been placed in unit approx. 1 hour prior to EHS obtaining temp. REPEAT |
|
33
|
1
|
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 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 . Observed pulled chicken and macaroni and cheese in plastic covered containers on a speed rack in WIC cooling at an insufficient rate to reach cooling parameters. See temp chart. Items would not have met parameters without EHS intervention. CDI: Items were uncovered and moved to WIF to rapidly cool to 41F or below. REPEAT |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-603.16 Washed utensils and equipment shall be rinsed prior to sanitizing. Observed employee washing utensils and equipment and placing items straight into sanitizer compartment filled with properly concentrated sanitizer before rinsing. CDI: EHS instructed employee that items need to be rinsed after washing before sanitizing and items were returned to repeat the W/R/S process. |