|
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 the dicer to be stored as clean on the lower shelf below the prep tables in the back kitchen area with visible food debris on the blades.
CDI - PIC brought dish to dish pit 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 . |
|
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 - Observed an insert container of sliced ham in the refrigerated drawers at the cafe service line at a temperature of 48F. PIC stated nothing was cooling at the start of the inspection but item was found with today’s prep date and employee stated having just sliced it within the hour.
CDI - PIC moved ham to a sheet pan and placed in WIF to rapidly cool. Observed at 38F at the end of the inspection.
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 . |
|
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 two large/deep buckets of shredded romaine lettuce with plastic wrap and a tight fitting lid over the top of the containers and a deep bowl of coleslaw mix cooling in the WIC. All cooling shall be done in shallow pans/sheet pans and in the blast chiller if possible. REPEAT.
CDI - PIC moved shredded lettuce to a sheet pan and placed into the blast chiller to rapidly cool. Coleslaw mix moved to a sheet pan and placed into the WIF to rapidly cool.
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 . |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed a box of single service crackers stored directly below the drain pipe to the cafe service line handwash sink at the time of the inspection.
CDI - PIC removed box of crackers from below handwash sink drain pipe. |