|
16
|
1.50
|
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. 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 . Observed metal pans being stored as clean stacked within each other with date marking sticker residue still left on outside of several pans which were touching inside surface of next stacked pan. Also observed meat slicer with build up being stored as clean. CDI: PIC returned meat slicer and pans to be W/R/S. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed several cans of butane being stored amongst containers of dates and other food items on bottom shelf of prep counter. CDI: PIC moved cans of butane to a designated shelf away from food items. |
|
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 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 . Observed a ziplock bag of pork, 2 hotel pans of individually portioned plastic bags of lunch meat tightly packed, and 3 crates of pre-made salads in closed plastic containers all cooling in WIC at rates insufficient to reach cooling parameters. Also observed a covered container of breaded chicken cooling in RIC at a rate insufficient to reach cooling parameters. CDI: Pork and lunch meat were spread out into shallow pans and placed in WIF to rapidly cool and lids were removed from pre-made salads and placed on sheet trays on speed rack in WIC to rapidly cool. Lid was removed from chicken to allow greater air flow in RIC. REPEAT |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several boxes of food being stored on floor in WIF and a box of pasta noodles being stored on floor in dry storage area. CDI: PIC placed all items on shelving. REPEAT |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed leaking pipe under 3 compartment sink. PIC stated a service request has been placed to have pipe repaired. |