|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. EHS observed interior surface of ice machine soiled with black residue. PIC notated item and stated night shift will be instructed to handle issue this evening. (0) |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed spring mix, bechemel, pizza sauce, and goat cheese in pizza make unit above 41F. PIC stated unit has a bad compressor and is scheduled to be fixed tomorrow morning. PIC stated temperatures are being checked frequently to avoid items being above 41F. PIC was able to verify most items with temp logs conducted at 10:45am. EHS observed ricotta being stored over ice on make line. EHS observed ricotta over 41F (see temp chart). PIC stated ricotta is checked frequently and had been placed into ice thirty minutes prior to inspection. EHS provdied education; PIC stated facility will reduce amount stored on ice, switch to metal pans, and ensure enough ice is applied to allow for adequate cold holding. PIC removed spring mix, pizza sauce, and goat cheese to WIC to quickly cool; these items were verified at 10:45 with temp logs and observed below 41F. Bechemel was not checked this morning during line checks and was voluntarily discarded. Ricotta was taken to blast chiller to quickly cool. EHS will return tomorrow or verify repairs with unit. EHS instructed facility to utilize TPHC for a temporary solution until unit can be repaired. 3-DAY VR required. (1.5)
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
|
0
|
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 pizza sauce, Alfredo sauce, vodka sauce, bolognese sauce, salsa verde, and bamba sauce stored in make units without proper dates. PIC stated protocol is to date all items prior to storage for three days prior to discarding. PIC discussed issue with food employee and stated items were stocked this morning from bigger containers in WIC. Food employee stated they forgot to place dates on items prior to storage. CDI - EHS verified dates in WIC, and allowed PIC to date all items. (0)
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 |
Yes |
Yes
|
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 EHS observed two containers of chicken parm in WIC, actively cooling from being prepared at ambient temperature. Raw chicken is dipped in dairy, then breaded, stacked into a plastic container and placed into WIC with lid on. EHS observed inadequate cooling rates after 25 minutes in WIC. EHS provided education. CDI- PIC removed lid and instructed food employee to stretch items on sheet pan and place in blast chiller or WIC. (0.5) **EHS will not escalate points due to improvement. EHS observed multiple items during inspection cooling with proper methods. EHS only observed one item (two containers) being improperly cooled. EHS observed four items last inspection failing to meet cooling method expectations.
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 . |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-202.13 Properly locate mechanical insect control devices. EHS observed fly zapper being stored directly on prep table in back kitchen where dough is prepared along with other foods for service. EHS provided education. No contamination was observed. CDI - PIC moved bug trap below prep surfaces. (0) |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. EHS observed food residue and debris in make unit reach in compartment doors and gaskets. EHS advised to increase cleaning frequency to avoid accumulation. REPEAT. (0.5) |