|
13
|
1
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P- *Observed - Fried fish with white fuzzy build up in WIC. *CDI - PIC voluntarily discarded item. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. *Observed - Heavy black build up in ice machine. Clean frequently to avoid build up. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- *Observed - Marinara Sauce hot holding in steam well below 135F. *CDI - PIC reheated item to 195F.
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 . |
|
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 - Boiled Potatoes, Sliced Tomatoes and Cut Lettuce without TPHC labels to indicate 4 hour time hold. *CDI - PIC provided labels with times. |
|
28
|
2
|
Toxic substances properly identified stored & used |
No |
Yes
|
No |
*REPEAT* 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- *Observed - 2 spray bottles with chemical substances without labels. *CDI - PIC provided labels to chemical spray bottles. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. *Observed - Dish Machine unable to dispense proper sanitizer concentration. PIC contacted ECOLAB to repair dish machine so that it is able to dispense proper sanitizer concentration. Establishment will finish with utensils and dishes that are clean at the moment and finish today’s operating hours using single service plates, to-go containers and utensils. EHS observed sufficient amount of single service items. PIC will contact EHS once repairs are made and dish machine is able to reach proper sanitizing concentration. After today establishment will be closed to the public until dish machine is repaired.
A verification visit will be conducted depending on information provided by PIC regarding dish machine. |