|
16
|
1.50
|
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 two large stacks of dishes stored as clean with date mark sticker remaining.
CDI- Employee re-washes and sanitizes dishes. (-1.5) |
|
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 opened milks and cooked teriyaki beef in RIC without date marks.
CDI- PIC dates items. (-0) |
|
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 sliced lettuce tightly wrapped in plastic with no change in temperature after 1 hour; lettuce was 58F at 12:30pm and remained 58F at 1:30pm.
CDI- PIC unwrapped lettuce which begins dropping in temperature. EHS discussed proper cooling methods and monitoring rates with PIC and owner. (-0.5)
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 . |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf
Observed tripe and raw chicken thawing in 70F water at prep sinks without containers.
CDI- EHS reiterates proper thawing methods. Product is removed from sinks and placed in containers with ice to protect from contamination and keep temperature below 70F. EHS advises staff to clean and sanitize basins throughly following thawing. (-0.5) |