|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-202.12 Provide at least 100F water at handsinks. - Observed water temperatures of 94-97F at all handsinks in facility. Increase water temperatures to maintain at least 100F at all handsinks. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer. - P - Observed final rinse temperature only reach 158F after multiple runs. - CDI - PIC contacted vendor and technician assessed machine while EHS present. Technician stated dish machine was in delime mode which was causing the issues. Technician corrected issue and EHS observed final rinse temperature of 169F.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - REPEAT - Observed lowboy and two door reach-in cooler on cook line holding TCS items above 41F (see temperature chart). These units are integral to the facility’s operation. - CDI - PIC voluntarily discarded all items holding above 41F that had been held in unit for more than 4 hours. All other items moved to WIC or reach-in freezer to quickly cool. PIC agreed to utilize ice baths for service tonight and maintain cold holding logs. EHS recommends taking temperatures every 1-2 hours for cold holding logs. Per PIC, reservations are made tonight from 5:30-8PM at which time the facility will close. At the end of the night, any items held above 41F shall be discarded. Refrigeration technician arrived prior to EHS leaving. Follow up visit required tomorrow to ensure units have been repaired or a plan has been put in place for how facility will continue to operate safely.
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 . |
|
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 sanitizer concentration of 0-50ppm quat in multiple sanitizer buckets used to hold wiping cloths. - CDI - PIC replaced buckets with properly concentrated sanitizer of 200ppm quat. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. - Pf - PIC unable to locate quat test strips. - CDI - Dish machine technician provided PIC with quat test strips while EHS present.
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. - Pf - PIC unable to locate high temp dish thermometer. - CDI - PIC placed order on Amazon for high temp test strips and replacement high temp thermometer. PIC provided EHS proof of purchase and anticipated delivery date of less than 10 days. |