|
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. Observed several stacked pans stored as clean with food debris in them or stickers on outsides touching the insides of the pan underneath. CDI: Pans removed for washing.
For more information, please visit: http://meck.co/FoodSafety 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 . |
|
20
|
3
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
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 taco lettuce cooling in walk in cooler while tightly covered. CDI: Product voluntarily discarded. PIC stated that facility typically mixes ice with the water when washing lettuce but that the newer employee prepping lettuce today likely did not do that. PIC stated that additional hands on training will be provided to this employee. Observed tomato salsa cooling in reach in cooler and walk in cooler past 4 hours still above 41F. Observed guacamole cooling in walk in while covered on shelf after more than 4 hours still above 41F. REPEAT VIOLATION Facility has agreed to do a risk control plan (RCP) for 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
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 lettuce cooling in walk in cooler on the line while tightly covered. Observed guacamole cooling while covered in the walk in cooler on shelf. Observed tomato salsa cooling in reach in coolers. See #20. CDI: Products voluntarily discarded. REPEAT VIOLATION Facility has agreed to do a risk control plan (RCP) for 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 |
|
40
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee with loose, long hair prepping food. CDI: Employee tied up and back her hair. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed shelving in reach in cooler beginning to rust. PIC stated that he ordered new racks and when they came in, they were not the correct size. PIC stated he is working with facilities to get the correct racks in. |
|
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 shelving in reach in coolers with minor food debris build up. Ensure more frequent cleaning. |