|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed sanitizer for QUAT sanitizer in 3-Comp sink reading at 0PPM. Sanitizer dispensing device had a large air bubble in the sanitizing dispenser line. -CDI- PIC adjusted the line to the sanitizer bag and sanitizer was dispensing at 200PPM.
PIC placed a work order in with eco lab to ensure no further issues with sanitizer dispensing system.
EHS will return for a continued compliance visit.
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 |
|
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 sliced tomatoes on make line that were over stacked. Top stack of tomatoes was 44F, bottom stack of tomatoes was 41F. PIC stated that tomatoes were removed from WIC 2 hours prior. -CDI- moved top layer of tomatoes into WIC to cool down.
Tomatoes reached below 41F by the end of the inspection.
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 . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
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 roast beef and tuna salad with no date marking in the deli case. PIC stated that both foods were prepped the day prior. -CDI- PIC back dated the foods with no date marking.
Ensure foods are properly date marked.
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 . |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
Observed heavy buildup of residue and debris on the floor behind prep surfaces and food equipment throughout the facility. Ensure that Floors, walls, and ceilings are clean and maintained as clean. |