|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.-Observed plastic and metal pans in clean storage area w/ date mark stickers and glue residue.-CDI-PIC relocated items to dish machine; w/r/s.
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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P-Observed mini to-go containers ( made the day prior/over night in prep table ) of sour cream in prep table container over filled with top layer temping at 56F-CDI-PIC voluntarily discarded food items; pass 4 hr cooling parameter.
Observed in WIC #1 large plastic container with lids on of shredded lettuce and shredded cabbage( made the day prior) temping above 41F, and in WIC #2 observed Chicken Taquitos covered in a closed bag , made in the morning ( per PIC around 10 am) above 41F ( see temp chart) ; pass 4 hr cooling parameter. -CDI-PIC voluntarily discarded food items. Points not escalated due to improvements.
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 |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf -Observed in 3-door standing meat freezer (located in dry storage area) and 1-door standing seafood freezer raw food taken out of original packaging and repackaged w/ no date marks. Observed Chicken Taquitos and pico de gallo w/ no date marks inside RC #1-CDI-PIC was able to properly date all 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
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 TCS foods in WIC #1 & WIC #2 that were cold held with temps above 41F, were placed in WIC’s with closed lids or in tight closed bag not allowing proper air flow-CDI-PIC voluntarily discarded food 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 . |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
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 soiled to-go containers being kept under prep tables and out of original packaging; discussed relocated them to higher shelves.-CDI-PIC voluntarily discarded food items. |