|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Large percentage of pans with sticker residue persisting after cleaning. CDI- returned to cleaning process.
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. 4-501.11 Maintain equipment in good repair. High temp dish machine alarm indication that electrical trip had occurred, preventing rinse water from reaching required temperature. CDI- technician dispatched to site immediately. Return visit Friday 8/1 to check on repair status. Facility will process at 3-comp sink if tech is unable to service today, and is equipped to go to single service only utensils if needed.
. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Three cooked pork bellies pulled from blast chiller at 8:00 am did not reach 41.0 F by 1:30 pm : CDI- discarded all voluntarily.
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed grilled onions, cooked chicken, cooked jalapenos, and pork belly on the front grill line held on TPHC that did not bear time label on them to indicate when they needed to be discarded by. Per establishment's TPHC form, these items are to be time stamped. CDI - All voluntarily discarded. |
|
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 : Found several pans of grated cheese blend in cold drawer while in cooing process. Found several covered containers of picadillo in cooling process in WIC. Found two pans of Morita chicken in cooling process tightly covered in WIC. Found pans of shredded cabbage and cremosa in prep top while in cooling process: CDI- All moved to blast chiller.
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 . |