|
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. Sticker residue persisting on cleaned and stored containers. CDI- containers moved back to cleaning process.
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 . |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P: Meatballs and chili found in reheating process in 3-compartment warmer. After 2 hrs and 40 min food had not reached 100.0 F. Also found meatballs in front counter HH well at 124.0 F. Determined meatballs had not reached 165.0 F during reheating processs before being placed in HH well. CDI- voluntarily discarded items that missed 2 hour window. Meatballs in front counter well reheated to 183.0 F. |
|
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 : Found chicken soup in WIC 62.0 F. PIC stated it had been removed from refrigeration earlier and left out for 2 hours. CDI- discarded voluntarily as it could not be determined if soup was cooled properly from overnight.
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
|
3
|
Proper date marking & disposition |
No |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. - .
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P : Italian tomatoes, egg salad held past 7 day maximum. Sliced ham with no date mark. House vinagretts date marked date marked with 12 day shelf life. Both contain garlic and oil mixtures. CDI- expired and undated food discarded. Allowed to change dates on vinaigrettes as the prep date was within 7 days.
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
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 : found cheddar cheese and pizza sauce cooling in low boy reach-in cooler. Both items were covered to prevent cold air from cooling contents. CDI- moved to WIC and uncovered to cool. |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Packaged food in grab n go does not bear labels with above information. |