|
13
|
1
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf - Observed 3 cans of diced tomatoes with heavy dents along their seams to be stored on the dry storage rack amongst wholesome cans.
CDI - Cans removed from the dry storage rack to be returned to vendor. |
|
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 multiple metal insert container lids and stacked metal insert containers to have food debris/sticker residue.
CDI - PIC placed at the dishwashing area to be W/R/S.
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 . |
|
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) - Observed 5 trays of cooked black beans stored on a speed rack in the WIC to be date marked for 30 days (2/28-3/30). PIC stated that the employee must have selected the wrong label on their machine when printing out labels as they have a label for “black beans” and “Mexican black beans” with one being a 7 days date mark and one being a 30 day date mark.
CDI - PIC corrected date labels and appropriately back dated them to the original prep date of 2/28.
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. - Observed the facility properly doing the 4 hour TPHC procedure for chipotle ranch, ranch, garlic crema, and shredded lettuce in both cookline opentop refrigerators but did not have written procedures prepared in advance.
CDI - EHS provided paper copy of TPHC procedure at the time of the inspection and filled out with PIC.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety
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 the facility properly doing the 4 hour TPHC procedure for chipotle ranch, ranch, garlic crema, and shredded lettuce in both cookline opentop refrigerators but was not labeling the items with a 4 hour time stamp. PIC stated all items are filled up at opening at 11am and then discarded by 3pm for fresh product.
CDI - EHS observed the facility discard all items at 2:50pm and then time stamped them using the white board at the cookline. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a chemical spray bottle containing a clear/yellow liquid at the cookline that was not labeled as to its contents.
CDI - PIC labeled bottle. |
|
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 - Observed 3 metal insert containers of shredded lettuce cooling in the cookline 2 door lowboy beneath the steamer at a rate of 0.0 degrees/min. Items were observed in a unit not designed nor approved for rapid cooling and covered in tight fitting plastic wrap which does not allow for adequate air flow around the product. REPEAT.
CDI - PIC relocated to WIC and removed the plastic wrap to allow for rapid cooling.
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 . |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed the wiping cloth bucket at the cookline to have a 0ppm quaternary ammonia solution in it at the time of the inspection.
CDI - PIC emptied and refilled container with properly concentrated 200ppm solution. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. - Observed 2 pairs of tongs to be stored in a 93F container of water on the stovetop. Container was observed on the half of the grill that was not on at the time of the inspection.
CDI - PIC relocated to the other side of the grill where the burners were on to allow for the water to heat up. |