|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P - Observed a container of marinara sauce fail to reach 165F within 2 hours while reheating on the tabletop steamtable. Item was observed at 145F after 2 hours of reheating.
CDI - PIC voluntarily discarded. |
|
23
|
1.50
|
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 an insert container of shrimp tempura on the small sushi cart in the WIC that was not provided with a date mark. PIC could not verify when it was from and sushi PIC was not on site.
- Observed an insert container of deli turkey in the cookline lowboy refrigerator with a date mark of 8/31.
CDI - PIC voluntarily discarded both items.
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
|
0.50
|
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 a bus bin of raw chicken breast that was cooling at a rate of 0.0 degrees/min in the WIC after being prepped. Product was in a deep bus bin, not allowing for the product to rapidly cool.
CDI - Chicken breast transferred to sheet pan to allow for rapid cooling.
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 . |
|
42
|
0
|
Washing fruits & vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. - Observed an insert container of ready to use avocados in the salad station lowboy with stickers still on the product.
CDI - Product rewashed and strikers reamoved. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed the exterior surfaces of all cookline equipment to have a build up of grease, grime and food debris.
- Observed the gaskets to the cookline lowboy refrigerators and the breading station refrigerated drawers to have an accumulation of food debris and black grime. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. - Observed the handwash sink adjacent to the flattop grill to have a constant leak at the faucet head and the hot water handle was noted to be broken in that it comes unthreaded when attempted to be used. PIC stated they are aware of the issue there is already a work order in for the repair. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed the floors beneath the cookline equipment to have an accumulation of food debris/grease with the floor beneath the oven to have a large grease puddle. |