|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored above washed spinach and lettuce. CDI- storage rearranged. -0 points-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed dish machine at 0ppm chlorine. Through discussion with PIC, dish machine was previously high temp, but has been switched to a chemical dish machine. Dish plate thermometer was ran through and read 155.3F. PIC contacted Ecolab to come out and repair dishwasher. Until then, 3 compartment sink will be used to sanitize multi-use equipment and utensils. Verification visit will occur no later than 8/9 to ensure that dish machine is working properly. -1.5 points-
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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
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 multiple TCS foods wrapped tightly with Saran Wrap while in the process of cooling. To ensure that foods meet cooling parameters, leave food uncovered while in the cooling process. CDI- items uncovered. REPEAT -1 point-
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 . |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf - Observed pork thawing under running water that measured 81F. When using this method of thawing, water needs to be 70F or below. CDI- water temperature adjusted. REPEAT -0.5 points- |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket at 0ppm. CDI- bucket remade to proper concentration. -0 points- |