|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observation: EHS observed a few whisks with visible food debris in the clean dish storage area. EHS observed sticker residue on pans in clean dish storage.
CDI: PIC removed the dishes and placed in the dish pit to be W/R/S.
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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P
Observation: EHS observed a sanitizer bucket with a concentration of approximately 50ppm.
CDI: PIC replaced the sanitizer with sanitizer at the correct concentration. EHS advised to prime sanitizer before dispensing in the morning and to test to ensure it meets correct concentrations. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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
Observation: EHS observed sliced tomatoes cooling in the WIC at 9:15 temping at 43F. Items were stored in a sealed zip lock bag. EHS returned at 10:10 to take a second temperature and the tomatoes were still at 43F.
CDI: PIC moved the tomatoes to the walk-in freezer to facilitate rapid cooling of the product.
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 . |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observation: EHS observed several gnats in the dry storage area. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Observation: EHS observed one food employee without hair restraint prepping in the kitchen. Insure that all food employees are utilizing head coverings/hair restraints. |