|
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 hotel pans stacked together being stored as clean with sticker residue on the outside of the pans. Observed can piercer visibly soiled during inspection. CDI - Employee removed soiled items and brought to dish pit to be recleaned. EHS recommended replacement of can piercer every 90 days.
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 . |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
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 sticky rice, tofu, cooked chicken wings, and other TCS foods throughout facility baring no date indicating its date of opening or preparation. CDI - PIC labeled all food items they could verify the date of opening, preparation, or thawing of. All other foods were voluntarily discarded. Repeat.
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
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 multiple foods being cooled in deep, covered containers throughout kitchen. Multiple food items were being cooled in prep units or RICs. CDI - PIC uncovered all covered items, and moved items in deep containers to shallower ones. Foods in prep units or RICs were maintaining proper cooling parameters, but EHS advised against using anything but the WIC to cool. Repeat.
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 . |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed spoon being stored in tofu with handle in contact with the food. Observed single use container being stored in fried chicken as a means to dispense it. CDI - PIC replaced spoon in tofu with larger spoon. To go container in fried chicken was disposed of. |