|
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 a metal muffin pan stored in a bin on a lower prep shelf with other cleaned pans/dishes below the cookline with food debris on the food contact surfaces. PIC stated having not used the pan in a long time.
CDI - PIC voluntarily discarded out of use pan.
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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed 2 squirt bottles of crema at the cookline, one in the opentop across from the fryers and another on ice across from the large flattop grill, to be at temperatures of 46-55F. PIC stated both were prepared that day and both bottles did have today’s date mark on them.
CDI - Moved to WIC to rapidly cool. EHS informed the PIC that condiment bottles are notoriously difficult to keep in temperature in opentops and on ice and advised that they keep the bottles in the cookline lowboys throughout service or to hold them using TPHC groins forward.
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 |
Yes
|
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) - Observed 2 insert containers of chorizo in the cookline opentop refrigerators with the date mark of 12/30, making today day 8.
- Observed an insert container of pork tamales in the cookline lowboy across from the fryers with the date mark or 12/28, making today day 10. REPEAT.
CDI - PIC voluntarily discarded all past date items.
- Observed an insert container of corn salsa in the cookline opentop refrigerators with across from the fryers that was not provided with a date mark at the time of them inspection. PIC stated it was from a bulk batch in the WIC, which had a date mark of 1/3.
CDI - PIC date marked in use container of corn salsa.
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
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
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 - Observed an insert container of raw marinating beef cooling after prep at a rate of 0.0 degrees/min. Container observed was deep and had the lid on it, not allowing for proper air flow to the product.
CDI - Lid removed to allow for proper air flow. Item observed cooling at a proper rate 30 mins later.
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 . |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - Observed both cookline employees wearing watches at the time of them inspection. |