|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P EHS observed low temp dish machine unable to properly dispense sanitizer during full wash cycle. PIC stated new container of sanitizer had been recently opened leading to a potential oxygen bubble in the line. CDI - After repeated full wash cycles, PIC was able to observe proper concentration of sanitizer. PIC has contacted chemical technician who arrived onsite during inspection to verify repairs.
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
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. EHS observed numerous pans with residue present on the interior surface of pans stored clean. EHS observed sticker residue present on clean pans stacked on each other. EHS provided education and stated sticker residue shall be removed to prevent contamination when stacking pans together. CDI - PIC removed all pans with residue to three compartment sink to be washed, rinsed, and sanitized. (0)
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 . |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. EHS observed large container of Mac and cheese in WIC above 41F (see temp chart). PIC stated that Mac and cheese was prepared yesterday and cooled in WIC in large container. EHS observed thin film accumulating on top of Mac and cheese; PIC stated food employees did not stir product enough to facilitate proper cooling. PIC stated this is a procedure that will need to change for long term compliance. PIC mentioned utilizing smaller pans and ice wands to facilitate quick cooling. PIC confirmed mac and cheese had been in WIC since made yesterday. CDI - Due to missing cooling parameters, Mac and cheese was voluntarily discarded. REPEAT. (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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
33
|
1
|
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 Mac and cheese cooling in very large cambro container, EHS observed Mac and cheese still above 41F from cooling yesterday. EHS provided education and alternatives for cooling for long term compliance. EHS observed a plastic lid on large container as well. EHS observed slaw in make until actively cooling from being prepared prior to inspection. PIC stated this is not the approved cooling method. PIC stated items should be stretched onto sheet pans, as thin as possible, to facilitate maximum air flow. PIC stated facility has cooling wands and will begin using those for mac and cheese, sauces, soups, etc. CDI - Mac and cheese was voluntarily discarded due to missing cooling window. PIC intervened and moved Cole slaw prior to obtaining cooling rate. EHS observed Cole slaw at 41F prior to end of inspection. REPEAT. (1)
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 . |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. EHS observed thawed box of ROP salmon in WIC. Packaging on fish states items shall be removed from packaging once thawed. PIC was unaware packaging had this statement and stated facility will change process to accommodate this change. CDI - PIC removed all thawed salmon from packaging. (0.5) |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. EHS observed flies throughout kitchen area. Increase pest control to avoid accumulation of pests in facility. (0) |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. EHS observed mixing bowl for salads stored in direct contact with lettuce after being used. EHS provided education. CDI - PIC removed bowl. (0) |