|
16
|
0
|
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 several items including pan lids, squeeze bottles, reusable bowls, equipment storage containers that had visible food debris on them. EHS advised that facility should wash pans where dishes are being stored so they remain clean after being put away. Observed multiple storage pans were sticky with residue. CDI- PIC moved these items to the dish pit to be washed, rinsed, and sanitized.
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 . |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed falafel at 119F and lamb meatball at 122F in hot holding unit in back of kitchen. CDI- PIC instructed food employee to reheat the items. EHS verified that they were reheated to 165F.
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 . |
|
33
|
0.50
|
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 super greens, spring mix, feta, roasted corn cooling in prep units after being prepared that morning. PIC stated that they typically cool in the prep units if they need to product. EHS had facility leave product in prep unit to see how it would cool. EHS observed no cooling over a 60 minute period. CDI- PIC moved items to WIC to rapidly cool. PIC voluntarily discarded the products. EHS discussed approved cooling methods with PIC. EHS advised cooling products before placing them in the prep units.
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 . |