|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
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 - High temp dish machine unable to reach a sanitizing temperature of 160F, see temp chart for details. Company is currently onsite repairing dish machine. Dish Machine has reached a temperature of 159.4 and will continue to be worked on until machine is able to reach 160F.
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 .
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. *Observed - Ice machine with pink build up. Cleaning of equipment shall be more frequent to avoid build up and contamination. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P- *Observed - Chick peas, pasta salad, and artichokes above 41F from yesterday. *CDI - PIC voluntarily discarded items.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
*REPEAT* 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Sliced Tomatoes, boiled eggs, pepperoni, sliced American cheese, and sliced Swiss cheese above 41F in deli station. PIC stated it was supposed to be held using TPHC, however, staff have been using temperature as of recently. *CDI - All items out of temperature and not dated for today were discarded. Items in temperature were saved and items from today out temperature were placed on TPHC.
If cold holding is marked out on the next inspection establishment shall be placed on a risk control plan.
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 |
Yes
|
No |
*REPEAT* 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 - Deli, grill station, HH items, pizzas, and salad bar items held on time without times posted indicating when items were removed from temperature controlled environments. *CDI - PIC posted times on all items. Establishment prepares food for service around 10:45AM and discards all unused food at 1:30PM. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 - Diced Grilled Chicken cooling in deli station CH drawers in densely packed containers tightly covered by suran wrap with minor change in temperature after 60 minutes. *CDI - PIC placed diced grilled chicken onto a sheet tray and placed item into WIC.
*Observed - Artichoke, pasta salad, and chick peas from yesterday in tight lidded plastic containers. *CDI - PIC voluntarily discarded items.
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 . |