|
16
|
0
|
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 few metal pans and multi-use utensils (scoops, mandolin) with visible food debris and sticker residue from date-mark sticker. -CDI- PIC moved dishes back to dish machine to be re-washed/rinsed/sanitized.
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 . |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed quinoa, cut red cabbage, cut slaw, hot dogs, salami, and sliced cheese above 41F in prep unit cold drawers. The only drawers containing TCS foods above 41F were on the right side of the prep unit; all other foods in left side and flip top portion of unit were properly cold holding below 41F. -PIC voluntarily discarded the foods held in the unit for over 4 hours (quinoa, red cabbage, slaw, salami, cheese). PIC stated hot dogs were placed in the unit two hours ago, therefore PIC moved the hot dogs to WIC for rapid cooling. -Facility may not cold hold in right-side cold drawers of prep unit until it is repaired and properly cold holding at or below 41F. During inspection, PIC contacted technician for repairs. -3 day verification visit required-.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) -Observed sliced ham and cooked pork bits without date marks. -CDI- PIC verified prep date of both items and properly added date marks.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
24
|
0
|
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 fried plantains held on 2-hours TPHC without a start/discard time labeled. Observed proper TPHC procedures for fried plantains. -CDI- PIC voluntarily discarded the plantains and stated the facility will now write the TPHC start/discard time on the whiteboard for fried plantains, going forward. |