|
16
|
1.50
|
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.- Observed food debris on dishes stored as clean. -CDI- PIC moved items to dishpit 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 .
4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method. -P- Observed food employee dip items in quarternary sanitizer and quickly remove that. -CDI- EHS educated food employee on minimum contact time of at least 30 seconds and PIC placed items back t dishpit to be W/R/S. -1.5-
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
|
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 sliced provolone cheese cooling in WIC wrapped in foil with no change in temperature. Observed sliced tomatoes, shredded lettuce and raw burger patties cooling in WIC with little to no change in temperature. Items were found with lid slightly vented, items stacked on top of each other (patties and tomatoes) cooling in plastic containers, stacked on top of each other. CDI- EHS educated PIC on proper cooling methods and PIC unwrapped items, removed lids, placed items on ice baths and unstacked containers to facilitate rapid cooling. **REPEAT** -0.5-
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. Observed flying pests. Per PIC, milkshake machine was broken and attracting a lot of pest. -0- |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed broken milkshake machine. Remove. Observed leak in WIC due to water condensation gathering on vent of unit. Water was leaking onto uncovered food items that were actively cooling. Observed door not properly closing at WIC. Repair. **REPEAT** -0.5 |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-603.16 Washed utensils and equipment shall be rinsed prior to sanitizing. Observed food employee placing items in sanitizing solution after washing them. -CDI- EHS educated food employee on following proper W/R/S procedure and food employee properly W/R/S items. -0- |