|
16
|
0
|
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 dispensing 0ppm chlorine after running several cycles. CDI- Machine primed and ran several times. Observed dispensing 50-100ppm chlorine. Recommend to check and monitor machine daily to ensure it is properly sanitizing.
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 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 5 pans of shredded pork labeled with today’s that were shredded and portioned today but cooked two days ago. CDI- product relabeled with date of 6/1.
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 . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (C ) (1) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours, food shall begin at 41F, and may not exceed 70F within the 6 hour time period. -P. Facility uses 6 hour TPHC for foods in both make line and flip top prep unit on line. Procedures do not indicate how food is monitored at the 4 hour mark to ensure that food is maintained less than 70F. Facility is currently taking temperatures but not logging. CDI- procedures updated and a template log provided to PIC for use. |
|
29
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
3-502.12 Food placed in sealed packaging must follow an approved reduced oxygen packaging method.-P/Pf. Food must be above 135F when placed in packaging for cook/chill process. Observed 4 bags of cooked chicken that were cooked and partially cooled and placed in bags below 135F and in ice bath to further cool. Product was observed at 59F in bags. CDI- product had been cooked and bagged earlier today; bags allowed to be opened. |
|
33
|
1
|
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 tightly covered containers of cabbage mix in walk in cooler not decreasing in temperature quickly enough to meet cooling parameters. Cabbage was prepped approximately 2 hours prior. Cabbaged uncovered to facilitate cooling.
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 . |