|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at 0ppm at the sink. When dispenser is used, sanitizer is at 0ppm. CDI: EHS educated PIC on properly diluting sanitizer by hand from stock bottle. Sanitizer diluted. Facility has another sink for housekeeping that uses the same sanitizer and PIC will use that dispenser for spray bottles.
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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
Yes
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P- Observed sausage reheated between 70-130F. CDI: Sausage continued to be reheated to over 165F. REPEAT VIOLATION |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items in display beverage cooler for consumer self-serve milk and yogurts with air temp of 60F. Items in unit at 48F. PIC stated these items were placed in the cooler at 6am when they opened. EHS observed back ups of products in reach in cooler for storage held at 41F and below. CDI: Items discarded. VERIFICATION REQUIRED by 3/30 to confirm reach in cooler is operating properly. REPEAT VIOLATION Future violations may result in permit action.
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 . |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-602.11(C) Bulk food available for consumer self-dispensing shall be prominently labeled in plain view with the manufacturer label provided with the food, or another method of identification that includes the information in 3-602.11 (B)(1), (2), and (6). Observed only common name label of the bulk dispense cereal. Provide information on ingredients and sub-ingredients and nutritional labeling. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed an absorbent ceiling tile in the kitchen. Replace with washable tile. |