|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed the chlorine sanitizer at the 3-compartment sink reading 10ppm.
PIC stated they just filled it right before they opened the store at 11:00AM.
CDI: PIC added more chlorine into the sanitizer and EHS observed new concentration reading 100ppm.
REPEAT VIOLATION.
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
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
Observed accumulation of food debris on the interior of the microwave, which the PIC uses to warm up food items for customer orders.
Increase cleaning frequency.
*Note: Although marked as a repeat violation, only the first citation for this violation is a repeat and a P item for today's visit, whereas the previous inspection report was for a P and a Pf item. If sanitizer at the 3-compartment sink is not at proper concentration again at the next routine inspection, then EHS will take full points for the repeat violation. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
Observed none of the TCS food items in the deli fliptop date-marked. PIC stated that all of these food items are from the same large containers all stored in the WIC, which the EHS confirmed that the time/temperature window had not surpassed, and PIC also stated that they keep the food items in the cold holding unit overnight.
CDI: PIC created date labels for all of the TCS items in this unit.
Observed a container of cooked chicken that was not date-marked and stored in the lowboy cooler. PIC stated that he cooked this chicken yesterday.
CDI: PIC created date label for the cooked chicken.
Observed multiple bags of cooked pork with no dates stored in the WIF and the freezer chest. PIC stated that the pork is cooked in the facility, and they freeze them in portioned bags, and thaw them as needed.
CDI: EHS educated PIC on date-marking rules for TCS items that are frozen, and PIC created date labels with the cooked date (Tuesday) for the bags of cooked pork.
REPEAT VIOLATION.
EHS explained some different methods of date-marking to the PIC, if he finds date-marking each individual TCS food container a hassle (utilizing a white board to keep track of dates, utilizing a physical paper to log the dates and taping it onto the deli fliptop cover/WIC door/etc).
*Note: This is the facility's third consecutive inspection where date-marking is out of compliance. EHS will implement a Risk Control Plan at the next routine inspection if date-marking is a violation again.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
Observed one unlabeled spray bottle of degreaser stored with the other chemicals.
CDI: PIC labeled the bottle "degreaser."
REPEAT VIOLATION.
*Note: Although a repeat violation, the number of unlabeled toxic materials decreased from the last inspection. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta.
Observed multiple sauce bottles and other condiments at the make line without labels (brown sauce, potato starch, cooking wine, vinegar, lomein sauce). Observed an unlabeled stainless steel shaker bottle of pepper at the make line.
CDI: PIC labeled all sauce bottles, shaker bottle, and container of corn starch with their corresponding food names. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed a couple of large stainless steel mixing bowls that were stacked wet and stored in the clean dish rack.
CDI: Bowls were separated to allow proper air-drying. |