|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
No |
The ice machine has pink residue on it. Keep food contact surfaces clean to sight and touch. Repeat. Correct within 10 days and notify the health department at 252-497-8989 (text or phone)
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
4-602.11 Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, C |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
Yams in the reach-in closest to the ware washing station were not date-marked. At the time made, write the date made on a ready-to-eat, refrigerated, TCS food. Discard within 7 days (calculated by adding 6 to the date made) or without date marks. Repeat.
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
Set up the ice baths when the food is close to 135F at the highest. When the temperature reaches 135F, then cool to 70F within 2 hours. May complete cooling in the 2-door stand-alone cooler to 41F within 4 hours.
The mac & cheese made today was 75F+ in the first lined-up reach in, the cabbage was 100F & the Steaks were 94F in the 2-door stand-alone. Follow proven procedures to cool foods rapidly. Corrected by food workers moving food to the ice baths and rearranging the 2-door reach-in to use as a dedicated cooling refrigerator.
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
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 . |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
Store food at least 6-inches above the floor / ground and protected from contamination. Oil was stored on the cement pad. Provide a dunnage or similar rack. Also organize the walk-in freezer to allow storage above the floor. Repeat
3-305.11 Food Storage-Preventing Contamination from the Premises |