|
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 under-counter dish machine at bar pulling at 0 ppm chlorine sanitizer. Upon further investigation, it was discovered that the lines were switched (sanitizer hose was placed in the detergent bucket). CDI - Lines were rearranged, PIC cycled new wash and machine now pulling sanitizer at 50 ppm. -0-
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. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed container of butter + garlic left unattended on the counter temping at 47 F and container of recently thawed tuna temping at 54 F in the upright reach-in unit. CDI - PIC transferred these to the reach-in freezer to quickly cool down towards < 41 F. -1.5-
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
|
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 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 bacon jam incorrectly date labeled at 1/9. PIC confirmed it was prepared on 1/19 and correctly labeled the product. EHS also observed the following TCS applicable foods being held for resale past 7 day requirement and no label: Jalapeños (can; unknown prep date), red pepper pureé (1/9-1/15), pork carnitas (1/14-1/20), chopped cherry tomatoes, parmesan cream and pepperoni (all which were from 1/15-1/21). CDI - All foods were voluntarily discarded by PIC. -1.5-
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. |
|
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 wiping cloths held in two containers of sanitizer solution 0 ppm sink & surface. CDI - Sanitizer discarded and refreshed with adequate levels. -0- |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed exposed electrical wiring coming out of outlet hole at bar near under-counter dish machine
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 cleaning needed on several ceiling panels throughout the kitchen and walls behind hotbox and oven. Increase cleaning frequency. -0- |