|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed numerous pans with sticker residue present on outside of pans. These pans are then stacked on top of each other. CDI - PIC placed all pans with sticker residue at three compartment sink to wash, rinse, and sanitize. REPEAT.
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 .
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior of ice machine accumulating black residue. (1.5) |
|
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 EHS observed chimmichurri sauce, pulled chicken, and cooked rice above 41F (see temp chart). Chimmichurri was pulled from walk in at 11am and placed in make unit in a bottle placed in metal pan. EHS advised to utilize ice or place the bottle in the bottom portion of make table for cold holding. Pulled chicken and cooked rice was prepared the day prior and observed over 41F in the WIC. These items were on a speed rack with items prepared this morning. Food employee stated speed rack was brought out this morning around 10am to place items to cool but was out for too long. No temperatures were taken before placing into WIC. CDI - PIC placed all items in freezer to quickly cool within four hour cooling parameter. Food employee was able to verify the time at which the items were out of refrigeration. (0)
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 . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) EHS observed container of guiso(tomato soup) and container of cooked rice held in facility over 7 days. CDI - PIC voluntarily discarded both items. (1.5)
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 . |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed handle in direct contact with ice in ice machine. CDI - PIC removed scoop.
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 handle in direct contact with cooked beans in WIC. CDI - PIC removed scoop. (0) |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. EHS observed missing tiles by hot box in kitchen area. Floor area is covered with duct tape. EHS advised to removed duct tape and replace tiles. (0) |