|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw burger meat and plant based patties stored side by side in opened bags in a freezer chest and raw, uncooked chicken and fish stored above French toast sticks and precooked sausage patties in a reach in freezer. CDI-PIC corrected storage order of reach in freezer and moved impossible patties freezer chest with fries and onion rings.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P. Observed soda nozzles soaking in 50 ppm quat sanitizer in a small container on the drying rack above the 3 compartment sink. CDI-PIC dumped sanitizer out and set soda nozzles to be recleaned at 3 compartment. 3 compartment sink dispensing system tested at 200 ppm.
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 . |
|
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 sliced tomatoes slowly cooling (see temp chart) in WIC and WIF in closed lids and in plastic containers. CDI-PIC removed lids from containers to rapidly cool. EHS spoke with PIC about ensuring that all TPHC foods are cooled quickly to items can be 41F or below once set on time and to use shallow, uncovered metal containers to cool. REPEAT.
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 . |