|
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- Observed in use sanitizer bucket filled with sanitizer. QUAT sanitizer was reading at 0PPM. PIC stated that it was fill from dispenser directly at the sink. The nozzle for both the wash detergent and the QUAT sanitizer was turned on at the same time. EHS and PIC adjusted the dispenser nozzles turning the wash nozzle off and just the sanitizer nozzle on. The QUAT was dispensing at the proper concentration of approximately 200PPM. -CDI- PIC dumped bucket and refilled at the proper concentration.
Ensure proper sanitizer concentrations are maintained.
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black residue present on the internal portion of the ice machine, ensure that ice machine is cleaned more frequently and thoroughly.
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
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed several food items in prep top and lowboy above 41F. EHS stated that foods were thawed 1-2 hours prior depending on the food item and placed directly into prep top and lowboy. Foods were ranging from 44F-50F. PIC and EHS spoke on best practices stating that after thawing to ensure food is 41F or below before being placed into prep tops and lowboy. -CDI- Facility moved out of temperature food items into the WIC to cool. All food items reached 41F or below by the end of the inspection.
Ensure all TCS foods are maintained at 41F or below.
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 . |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
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 several squirt bottles and spices along the cook line and expo with labelling present. Ensure that all working food containers are labelled to identify there contents. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bucket of spices stored directly on the floor. Ensure that food in containers is stored so that it is off of the floor in a clean dry location. -CDI- PIC lifted the spice bucket so that it was no longer on the floor. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed.
Observed utensils handles present in the spice containers adjacent to the cook line. Ensure that all in use utensils have their handles stored so that they are not in direct contact with the food. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted.
Observed several containers on the clean dish rack wet stacked together. Ensure that containers are air dried prior to stacking. |