|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
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 sanitizing dishes at 136F, per EHS’s high temp dish plate. -PIC moved all dishes to be sanitized in the 3-compartment sink using bleach as the sanitizer. PIC called for repair on dish machine. PIC stated repairs will be made today. Until dish machine is repaired, facility will only use single-service utensils/articles. PIC will reach out to EHS when dish machine is repaired. -3 day verification visit required-
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 . |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. -Observed container of hash browns not meet cooling parameters after being soaked in water yesterday. Hash browns stored in paper carton are prepped by running cold water through it, and then draining the cold water. After draining, PIC stated hash brown container is placed in RIC to cool back to 41F or below. EHS observed two containers of hash browns, prepped yesterday, at 45F in RIC. -CDI- PIC voluntarily discarded the two containers of hash browns.
For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
33
|
0
|
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 container of hash browns not meet cooling parameters after being soaked in water yesterday. Hash browns stored in paper carton are prepped by running cold water through it, and then draining the cold water. After draining, PIC stated hash brown container is placed in RIC to cool back to 41F or below. EHS observed two containers of hash browns, prepped yesterday, at 45F in RIC. -CDI- PIC voluntarily discarded the two containers of hash browns. EHS and PIC discussed methods to rapidly cool hash browns, including using colder water to soak hash browns, placing hash browns immediately in WIC after draining, or placing hash browns in freezer shortly, after draining.
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 . |
|
48
|
1
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf -Observed non-functioning high-temp dish thermometer. PIC stated district manager will bring batteries for thermometer today, to be able to test high-temp dish machine after repairs and ensure it reaches 160F or higher. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
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 food residue and debris on trays holding coffee mugs, shelves holding multi-use bowls/plates, and along sides of equipment. -No point escalation due to different source of violation from past inspection. |