|
16
|
0
|
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 bar dish machine only able to achieve a maximum temperature of 154F during inspection. Bar dish machine is used to clean glass ware for non-alcoholic beverages.
CDI - Maintenance contacted during inspection. Facility to utilize main dish machine for all glass ware until repair.
0 pts.
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 . |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
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.
Observed large container of ragu cooling since 1:15pm holding between 72F and 100F at 3:45pm. Cooling methods insufficient to support proper cooling. See violation 33 for further details.
CDI - Ragu voluntarily discarded.
1.5 pts.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
23
|
0
|
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 various foods in coffee lowboy and fish prep void of label identifying the date which it was opened or prepared, or held past the 7 day allotment.
CDI - All items voluntarily discarded.
0 pts.
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 . |
|
29
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
No
|
Yes |
8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf
Observed cooling logs void of temperature check at hour 4 for every item tracked in the last month. HACCP plan states cooling items must be checked every two hours. Staff must begin taking cooling temperatures at hour four. Observed employee training log not completed since 2020. HACCP plan states staff who participate in HACCP plan must compete month long hands on training, and verbal knowledge test before signing training log and being allowed to independently partake in HACCP plan. PIC stated multiple employees who actively execute HACCP plan have not undergone this training. Staff training necessary.
10 day VR required.
1 pt. |
|
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
Observed ragu cooling in an ice bath with an ice wand during inspection. Ragu had not been agitated to promote consistent cooling and varied in temperature depending on where it was tested. Ragu failed to meet proper cooling parameters.
CDI - REHS and PIC discussed alternate methods. Ragu voluntarily discarded.
0 pts.
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 . |