|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed one chlorine sanitizer spray bottle stored near the 3-comp sink reading less than 10ppm.
CDI: PIC had food employee add more chlorine to the bottle and observed it was reading above 100ppm.
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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
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 an opened package of commercially made dumplings that were not date-marked with an opened date, stored inside a lowboy cooler. Observed containers of re-hydrated vermicelli noodles that were not date-marked with a prep date, stored inside a lowboy cooler. Observed a container of cooked BBQ pork that was date-marked with a prep date of 6/27, stored inside the WIC; PIC stated this was the prep date and was taken out to thaw yesterday. Observed three large hotel pans of fried sweet and sour chicken, date-marked with a prep date of 6/27, stored inside the WIC; PIC stated these were all taken out to thaw on 7/03.
CDI: EHS went over date-marking rules for cooked food items that are thawed before serving, and PIC had food employee create labels for all thaw dates to indicate that the "clock has started again" for the 7-day window, and created date labels with yesterday's prep date for the opened package of dumplings and containers of re-hydrated vermicelli noodles.
REPEAT VIOLATION.
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 . |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed two in-use wet wiping cloths stored at the make line, one stored hanging on a hook on the wall and another stored on the expo table.
CDI: PIC removed both cloths and placed into chlorine sanitizer buckets. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-502.13 Single-use and single-service articles cannot be reused.
Observed a soiled single-use glove stored inside a metal pan of raw shrimp, inside a lowboy cooler.
CDI: EHS explained that single-use articles may only be used once; PIC removed the glove to prevent contamination.
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used.
Observed multiple stacks of single-use to-go containers at the make line stored out of it's protective packaging, not inverted.
CDI: PIC and food employee inverted all single-use articles to prevent possible contamination. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed rusted shelves throughout the facility.
Seal/replace rusted shelves so that they are smooth and easily cleanable. |
|
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 soiled gaskets in lowboy coolers.
Increase cleaning frequency. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Provide required lighting intensity.
Observed 6 out of 8 lightbulbs out in the hood system above the fryers. Observed 2 out of 6 lightbulbs out in the hood system above the woks.
PIC stated he will obtain new lightbulbs. |