|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed open employee water bottle on top of the prep table. CDI PIC moved water bottle. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine chlorine sanitizer at 0 ppm. Facility will use the 3 comp sink until the dish machine is repaired. Facility uses disposable dishes. Facility demonstrated to EHS using chlorine at 3 comp sink. Facility has also had this issue on previous inspections. CDI Maintenance arrived and repaired dish machine during the inspection today.
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 |
|
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 duck feet and wings in the front Display case above 41F. The ambient air of the case was 37F. PIC stated that these were put in the case this morning. Also observed whole ducks in WIC at 66F. PIC stated that they were prepped this morning at 7 am. Also observed tofu, cooked pork, and cooked chicken in the prep top above 41F. CDI PIC put all these foods in the WIF and cooled down to 41F or below. Also observed boiled eggs in prep top above 41F. The container was filled past the fill line of the container. CDI PIC removed top portion of cona Nd put in the WIC to cool down.REPEAT |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed food on the steam table keep on TPHC without the discard time being marked on the TPHC clipboard. Facility is writing the actual time that they discard the food. EHS educated facility once again on the TPHC procedures. CDI PIC put discard times on the clipboard. REPEAT |
|
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 sanitizer spray bottle on the shelf with clean sheet trays. CDI PIC moved sanitizer |
|
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 tofu, cooked chicken and cooked pork that was prepped this morning cooling in the prep top above 41F. CDI PIC moved to the WIC and cooled down to 41F or below.
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 . |