|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P - Observed 0ppm chlorine sanitizer at dish machine. PIC primed sanitizer and chlorine concentrations of 100ppm were observed. PIC stated dish machine has been having issues with low chlorine concentrations for 2 weeks. Contact technician to assess dish machine. - VR - Verification required within 3 days to ensure dish machine is properly functioning.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf - Observed stickers and sticker residue on various dishes stored as clean. Remove stickers and sticker residue entirely during the cleaning process. PIC moved dishes to dish machine area to be cleaned. - VR - Verification required within 10 days to ensure dishes are being properly cleaned.
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 - Observed pork held on grill for tamale prep holding below 135F (see temperature chart) at 1:40PM. Per PIC, pork and salsa was removed from WIC around 10AM to be mixed and prepare tamales. TCS items cannot be out of temperature control for extended periods of time. - CDI - PIC voluntarily discarded pork/tamales.
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 . |
|
22
|
3
|
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 various TCS items holding above 41F in flip top prep unit with ambient temperatures of 44-51F (see temperature chart). PIC voluntarily discarded items holding in unit for more than 4 hours and moved remainder of items to RIC or WIC to quickly cool. - VR - Verification required within 3 days to ensure unit has been repaired.
*NOTE: Risk control plan (RCP) to be implemented at VR visit due to repeated noncompliance noted with cold holding.
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 . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. - P - Observed medications stored on top of paper towel dispenser directly next to prep table. Do not store medications in this location due to the potential of medicine spilling onto food on the prep table. - CDI - PIC moved medications.
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only. - P - Observed a can of Raid stored near ice machine. Do not use household insecticides in facility. Contact a licensed pest control operator to treat for insects as needed. |