|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up inside ice chute at soda machine. Recommend higher frequency and more thorough cleaning. -0 points- |
|
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 has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed quinoa with a prep date of 10/29 and discard date of 11/5. Observed feta cheese with a prep date of 10/30 and a discard date of 11/6. Establishment had low moisture cheeses with date marks that also exceeded 7 day window. Low moisture cheeses were not discarded due to date marking exemptions but PIC has been encouraged to follow 7 day date marking system for non-exempt cheeses and TCS foods. CDI - Quinoa was discarded. PIC was allowed to correct date of feta cheese to the correct discard date of 11/5. -1.5 points-
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 |
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 covered and stacked plastic containers of BBQ chicken and buffalo chicken cooling in walk in cooler. Chicken is commercially fully cooked, diced, and delivered to establishment. Establishment will reheat chicken to coat in sauces then cool to 41F or less. CDI - Containers were unstacked, uncovered, and moved to walk in freezer to rapidly cool to 41F or less. PIC has been advised to allow TCS foods to cool to 41F or less prior to covering and stacking. -REPEAT- -0.5 points-
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. Observed plastic Cambros on drying rack with broken and cracked edges and handles. Discard cambros to prevent physical contamination of food. -0 points- |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.17 Toilet Room Receptacle, Covered. A toilet room used by females shall be provided with a covered receptacle. Observed no covered receptacle in female restroom. Current receptacle has a broken or missing lid. -0 points- |