|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low-temp dish machine sanitizer at 0ppm per PIC test strips. Sanitizer bottle was found to not have chlorine. CDI - PIC replaced sanitizer bottle. Dish machine was run and retested at 200ppm per PIC test strips. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pico and black beans prepared at 12pm above 41F in grill prep unit. Observed chakalaka and shredded lettuce from prior day above 41F in grill prep unit. CDI - PIC moved pico, black beans to WIF for rapid cooling. PIC voluntarily discarded shredded lettuce and chakalaka.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Observed shredded lettuce, and three bean salad without date marking. Items prepared prior day. CDI - PIC date marked items.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed unlabeled pump container of degreaser. CDI - PIC labeled container. |
|
33
|
0
|
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 large, densely packed containers of pico and black beans in prep units above 41F. Beans cooling inside the WIC were observed having 0F decrease in temperature over 36 minute window inside the WIC. CDI - PIC thinly portioned pico and beans into smaller containers and placed them into WIF for rapid cooling. Beans were placed inside the WIC to rapidly cool.
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 . |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple dishes stored as clean wet stacked. CDI - PIC moved dishes apart and stacked them to facilitate air drying.
4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed staff using clean cloth towels to dry wet stacked items. EHS stopped staff and provided education on proper air drying. |
|
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 top right cooler drawer of front prep unit to come loose from track when opened. Observed WIF with large amount of ice build-up on floor and condenser fans. Observed WIF gasket torn and bottom corner panel of WIF door coming loose from the door. |