|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P EHS observed sanitizer in three compartment sink at 0ppm. EHS observed compartment being actively used during inspection to sanitize food contact surfaces. EHS observed quaternary sanitizer available during inspection and hooked up appropriately. However, when dispensed EHS observed sanitizer at 0ppm. CDI - PIC was able to get dispenser to dispense sanitizer at correct concentration by end of inspection. (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 |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P EHS observed meatballs and marinara sauce hot holding in steam well below 135F (see temp chart). PIC stated items are reheated in oven or water bath to 145F then placed in steam well for hot holding. Both items are commercially packaged items; meatballs are pre-cooked. PIC stated items were placed into steam well at 8:30am. PIC observed steam well turned off and observed breaker had blown and turned off steam well. PIC reset breaker and let steam well warm back up. CDI - PIC voluntarily discarded items.
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 . |
|
33
|
0
|
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 EHS observed sliced turkey and ham cooling in WIC from being prepared at 8:15am. EHS observed sliced meats stored in large stacks in deep intake container with tight fitting lid. EHS observed no change in temperature over the course of 22 min (see temp chart). CDI - PIC placed sliced meats in freezer with lid off to quickly cool. EHS observed temperature below 41F prior to end of inspection. (0)
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 . |
|
41
|
1
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. EHS observed container storing in use wiping cloths stored on the ground. EHS provided education. CDI - PIC moved sanitizer bucket off ground. REPEAT (1) |