|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-202.15 Food packaging has be in good condition, intact and protect the food inside. Observed 2 dented cans on the seams in the dry storage area. CDI: Cans removed to purchasing office for credit. Facility has a designated area for dented can storage when cans are observed damaged. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed dish plate thermometer reaching a max of 147F. Booster heater was only pushing water at 130F. Engineering was working on booster heater during inspection. CDI: All dishes will be ran through the banquet kitchen’s dish machine while engineering replaces components of the booster heater. Engineer stated he has all parts in his shop. EHS will verify that dish machine is properly sanitizing next week.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
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 Observed smoked salmon date marked 3/27 (the original frozen date, not the thaw date). CDI: Product date marked with pull from frozen date of 4/1. Observed cooked mushrooms (3/28), romaine (3/29), ham (3/25), and veggie sausage (3/26) held past 7 days. CDI: Products voluntarily discarded.
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 .
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date on cut cabbage in cooler drawer. CDI: Product dated for 2 days ago when it was cut.
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 . |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed half pint container being used in dry goods stored in the dry storage area. CDI: Containers removed. Observed ice scoop stored in holder with minor pink build up. CDI: Scoop and holder removed for detail cleaning. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several wet stacked containers and pans stored as clean. CDI: Containers were separated for air drying. REPEAT VIOLATION PIC stated that he will work with dish washing staff to ensure proper air drying practices are used.
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed debris and build up in slots for black utensil holders stored in main dish storage area. Utensils are currently stored in the holders. |
|
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. Observed minor build up on interior of coolers on the line. |