|
16
|
1.50
|
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 a multiple handle cheese grater attachments with visible food debris present.
CDI- Items were taken to be w/r/s.
**REPEAT** -1.5-
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 . |
|
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.
EHS observed chicken stock in the walk in cooler than had been cooling from the night prior at 46F. Item was cooling in a large container at the bottom of shelving unit which could have blocked air.
CDI- PIC voluntarily discarded the chicken stock.
**REPEAT** -3-
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
33
|
0.50
|
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
EHS observed a large container of chicken stock cooling in walk in cooler overnight that missed the cooling window. Item was in a large plastic container on the bottom shelf in walk in cooler. EHS also observed eggplant lasagna cooling at a slow rate in walk in cooler during inspection. Over a 60 minutes period the only cooed 26 degrees, which makes the cooling rate much too slow. See temperature chart.
CDI- PIC voluntarily discarded the chicken stock. PIC placed eggplant lasagna in an ice bath to ensure rapid cooling. After 30 minutes the eggplant lasagna reached 84F. After an additional 15 minutes the item had reached 69-64F. PIC placed an additional ice bath on top of the product to rapidly cool (PIC used a parchment paper barrier between the product and the ice bath. See temperature chart. Facility has a remaining 4 hours to reach 41F.
**REPEAT** -0.5-
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 . |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor.
EHS observed a large amount of single service items being stored outside of their original packaging in dry storage area.
-0- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
EHS observed a very rusted rack used to stored cutting boards. EHS advised that facility shall remove the rusted rack as it contacts the cutting boards.
CDI- Cutting boards were taken to be w/r/s.
-0- |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
EHS observed a few cracked and chipped tiles in kitchen as well as some areas with gaps between the wall and the floor that need re-grouting.
-0-
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.
EHS observed build up on the walls in the dish pit area. EHS observed dust build up on walls and ceiling tiles. EHS observed debris under racks throughout kitchen. More frequent cleaning is recommended.
-0- |