|
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 metal and plastic pans stacked on clean utensil shelf with sticker residue. Residue was transferring to inside of stacked pan. CDI - pans were moved to dish area to be recleaned.
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
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed marinated, hard boiled eggs in steam well at 95F. CDI - Per PIC eggs were placed in steam well 30 minutes prior to inspection. Eggs were reheated to 172F. - 1.5 - REPEAT
For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf
Observed food on TPHC marked with a 5 hour discard time (10:30- 3:30). Items were past 4 hour limit (2:51). CDI - PIC voluntarily discarded all items with incorrect discard time. -1.5 - REPEAT |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
Observed spray bottle unlabeled with yellow liquid. PIC stated that it was bleach. CDI - PIC labeled secondary container. |
|
42
|
0.50
|
Washing fruits & vegetables |
Yes |
Yes
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed avocados with labels still attached on top of the prep unit. Ensure that avocados are being washed and labels are being removed prior to use. CDI - Avocados were removed to prep sink to be properly cleaned and stickers removed. - 0.5 - REPEAT |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue.
Observed water well with bowls submerged in water. Water was at 79F. CDI - water was heated to 135F.
Observed tongs stopped in ice water. CDI - Tongs were removed from water and placed on clean portion of prep table. - 0.5 - REPEAT |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed dishes left wet stacked. Ensure that dishes are stored in a manner that allows them to properly air dry. - 0.5 - REPEAT |