|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed the blade to a small immersion blender and 2 blades to the large food processor to be stored as clean on the shelves below the back food prep counters to be stored with food debris on their food contact surfaces.
CDI - Dishes placed at the dishwasher to be W/R/S.
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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
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 a container of sweet potatoes to be stored in the cookline steamtable at temperatures of 104-118F. Item was prepared 30 mins prior and placed directly into the steamtable.
- Observed an insert container of cooked chicken to be at temperatures of 115-125F in the hotbox across from the oven in the back kitchen area. Chicken is made daily per the PIC with the container found out of temperature made between 10-10:30am.
CDI - Container of sweet potatoes and chicken placed into the oven to rapidly reheat to 165F.
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 . |
|
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 working containers of pickled onions (house made in a hot brine) and Texas caviar (containing corn and black beans) to be throughout the cookline and all were observed to not have date marks of any kind. Approx. 6-8 containers in total. PIC stated that they are from bulk batches in the WIC that were properly dated but was unaware that the working containers also needed date marks.
CDI - Date marks placed onto the containers.
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 . |
|
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 insert containers of fresh mozzarella with pesto to be at temperatures of 50-51F and actively cooling following prep in the opentop and refrigerated drawers across from the wok at the cookline. PIC stated that both the mozzarella and pesto are refrigerated but during the prep process this morning it may have caused the temperature to rise. Cookline opentops and refrigerated drawers are not approved nor designed for rapid cooling and facility must ensure that all items are at or below 41F prior to bringing up to the cookline refrigerators. REPEAT.
CDI - Containers moved to the blast chiller to rapidly cool.
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 . |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
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 - Observed the dishplate thermometer on site to the not be functional and broken at the time of the inspection. 10 day VR to observe the facility acquire new dishplate thermometer. |