|
16
|
1.50
|
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 knives on two different strips with heavy food debris and blades in need of cleaning.
CDI- knives taken through ware-washing. (-1.5) |
|
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 mixture of fresh minced garlic and liquid margarine on stove at 50F, which PIC explained she did not know require temperature control.
EHS discusses with PIC various ways to maintain this process in compliance. Either 1. Ensure the mixture starts at 41F or below and is labeled for 4 hour TPHC, 2. Hold at 135F and above with no time constraint, or 3. Forgo mixing garlic and margarine until the final stage of heating for immediate service in the wok.
PIC states they will opt for TPHC. EHS provided procedure form and explained process. Sauce had just been set on stove, and EHS allowed marking for TPHC. (-0)
TPHC procedure forms:
English- https://mecknc.widen.net/s/pvtc855zds/tphc-template-english
Spanish- https://mecknc.widen.net/s/jb7hdwsqqk/tphc-template-spanish |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
REPEAT.
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
Observed opened containers of milk in WIC and shredded lettuce in lowboy without date mark. PIC states they did not know shredded lettuce is TCS.
EHS affirms that once cut/sliced the following produce items become TCS: tomato, lettuce, cabbage, and melon. Examples of sliced, RAW produce which is not TCS includes onions, avocados, broccoli, peppers, mushrooms.
CDI- EHS confirms prep date with Chef and PIC and allows dating of items. (-3) |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed several containers of raw meat on the floor in WIF. EHS advises PIC to bring items off floor and speak to staff about this. Plenty of rack space is available in WIF. (-1)
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf
Observed raw shell eggs in unused lowboy across from cook line at 65F. PIC states that equipment is not used for the operation and stores only employee food. EHS advises PIC that the eggs are not safe to eat and advises immediate disposal. PIC preferred to mark item as staff food.
CDI- EHS has PIC label the entire unused portion of cooler and any individual TCS items inside as “EMPLOYEES ONLY”. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed several used wiping cloths on equipment throughout kitchen. EHS advises PIC to erect sani-buckets for their storage. Wiping cloths must be held in sanitizer between uses, or relegated to single use and not left on prep and other equipment surfaces. (-0.5) |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Observed dry storage shelf across from cook line made from unsealed and absorbent wood. Replace or resurface with food contact surfaces approved material at earliest opportunity. (-0) |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed wax paper in use at back prep counter which PIC states is for employee meal prep only. EHS advises the non-food contact surfaces must be non absorbent and cleanable. Paper and cardboard soaked with oil is hospitable to pests and harbors bacteria nearby cooking equipment and other items which are for the establishment. EHS advises PIC to remove paper and speak to staff about proper non-food contact surfaces and increased cleaning of equipment. (-0) |