|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P
Observed employees going in and out of walk in unit and return to cook line without a glove change and employee grab raw fish and continue to handling RTE food. CDI hands washed and gloves changed. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed sushi plates, metal bowls, and plastic containers with leftover food and sticker/sticker debris. CDI items moved to sink for cleaning.
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior of ice machine with black build up. In need of cleaning. Suggest checking unit on a weekly basis.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed dishes come out of dish machine and being stored as clean and unit reaching 0ppm. Unit was not checked to ensure levels were reached prior to cleaning. CDI ran unit a few times and reached 100ppm and dishes rewashed. Repeat.
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 |
|
20
|
3
|
Proper cooling time & temperatures |
Yes |
Yes
|
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 pad Thai sauce in deep plastic and deep metal container at 56-72F from the night before. CDI items discarded. Repeat.
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P.
Observed spring rolls prepared the night before cooling in front prep reach In unit and at 45-46F. CDI items discarded.
For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled bottle of chemical. PIC unsure of chemical and it was discarded.
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer buckets on the line above 200ppm and test strips turning back white. CDI buckets diluted to 200ppm. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 pad Thai sauce cooling in deep covered containers overnight. CDI items discarded. Observed spring rolls in plastic pan and wrapped cooling overnight. CDI items discarded. Observed spring rolls from this morning that were packed in covered plastic container and did not have a degree change in 45 minutes. CDI spread out on flat pan and placed in walk in freezer and dropped to 42F.
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 . |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal bowls on cook line and dry storage rack wet stacked. |