|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken in second row of cold holding drawers, directly behind beef burgers. Potential to contaminate beef in front row of cold holding drawers when handling chicken. CDI- drawers re-arranged, chicken/ground Turkey to front, beef middle, seafood in back. EHS discussed adhering to storage order in drawers units as well as hierarchy on shelving in walk in cooler.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
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. Observed utensil surface temperature around 152-153F after multiple runs through dish machine with both EHS’s plate thermometer and facility’s plate thermometer. PIC stated they have had issues with this unit in the past, has been repaired multiple times, was holding temperature as recently as yesterday. Facility will wash in machine, sanitize at 3 bay sink until unit is fixed. Dish machine rose to 157F after PIC drained machine, re-ran machine several times, still not at 160F. VR by 9/17 to ensure this unit is repaired and sanitizing at proper temperature. REPEAT.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed deli make top area with all TCS foods above 41F, see temp chart. PIC stated that this unit was loaded last night, procedure is to load unit at night for next day service. PIC found that unit had not been turned on, employee must of accidentally turned off machine before leaving last night. CDI- all TCS foods voluntarily discarded from this area.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer bucket concentrations above 400ppm quat. Observed sanitizer at 3 bay sink too strong, solution has a lot of bubbles. PIC stated that Diversey chemical company has instructed him to mix sanitizer in 3 bay sink before using, if solution is full of mostly bubbles the sanitizer is too strong. CDI- sanitizer mixed, at proper concentration after correction. PIC will discuss with employees to ensure buckets are not too strong. |