|
16
|
0
|
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 three compartment sink coming out of the dispenser below 50ppm quat during inspection. Maintenance was contacted, facility manually dosed sanitizer until unit was serviced. PIC was able to verify via online tracking system that sanitizer was maintaining proper concentrations at the beginning of the shift. CDI - Maintenance arrived during inspection and fixed unit. Sanitizer maintaining concentration of 100ppm quat.
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 |
No
|
No |
3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P
Observed can of marinara in steamwell at 121F at 11:00am after being reheated since 9:00am. Employee voluntarily discarded sauce, and placed new can in steamwell from ambient. Ambient temperature observed to be around 56F. Marinara had only achieved 76F after 40 minutes of reheating. CDI - Marinara placed in water bath on stove top to rapidly reheat. Sauce achieved 135F by 12:10.
1.5 pts. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed portioned ranch cups and ranch in squeeze bottle in prep unit holding above 41F during inspection. Both items were stacked above the air curtain. CDI - PIC voluntarily discarded the overstacked ranch cups. PIC was able to verify that ranch squeeze bottle had only been in the unit since 10:00, bottle was placed in WIC to cool.
0 pts.
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
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 egg wash in breading station being held on time at 11:00. Dry erase template for time tracking for egg wash read “2/21, 9:00” indicating it had not been updated for several days. CDI - Employee updated sheet to reflect today’s date, and the egg wash being place on time at 10:00am.
1.5 pts. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta.
Observed multiple containers of seasoning, flour, and oil throughout the facility with no labels indicating its contents, or with labels that were extremely faded and no longer legible. Ensure all working containers don legible labels indicating its contents.
0 pts. |
|
41
|
1
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed wiping cloths being stored in sanitizer with concentration below 50ppm quat. CDI - Employee manually dosed sanitizer and changed solution to one with a proper concentration.
Repeat. 1 pt. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
Observed rubber chicken being stored in conjunction with customer single use utensils during inspection. CDI - Chicken was moved to appropriate location.
0 pts. |