|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Dish machine measured 0 ppm chlorine. Ensure dish machine is always sanitizing with 50-200 ppm chlorine. VR - Verification required within 3 days that dish machine is repaired. Establishment will wash utensils in 3-compartment sink until it is repaired.
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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
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 is not been labeled, or if the label is incorrect. -P Pan of kimchi (10-19), dill cream cheese (10-11), pork (10-20), and coconut milk (10-16) were held past 7 days from preparation (or the date was wrong). PIC stated the pork was mislabeled and prepared on 10-26. TCS ready-to-eat foods must be used or discarded within 7 days of preparation. CDI - PIC discarded out of date items and corrected the date label on the pork.
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 Chicken wings were cooling in drawer of small sandwich cooler at 80-125F. Use walk-in coolers to cool TCS foods on a shallow pans. Do not use coolers on line to cool TCS foods. CDI - PIC moved chicken wings to oven trays and placed them in walk-in cooler.
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 . |
|
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. Replace damaged gaskets on the doors of the large sandwich cooler. Some rusted shelves present in walk-in cooler. Replace rusted shelves and damaged gaskets. 0 pts. |
|
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. Clean bottom of large sandwich cooler. Clean cooler more frequently. 0 pts. |
|
50
|
0.50
|
Hot & cold water available; adequate pressure |
No |
No
|
No |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf No hot water at 3-compartment sink. PIC stated that they retrieve hot water from prep sink to wash dishes at 3-compartment sink. VR - Establishment must repair hot water within 3 days so utensils can be easily washed at the 3-compartment sink. Soap that establishment uses for utensils does not have a minimum hot water temperature requirement so establishment was allowed to stay open. Hot water must still be available at sink in future. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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. Clean mold off wall behind pre-wash sink. Some dust buildup on walls in prep areas. Clean these areas more frequently. REPEAT |