|
16
|
1.50
|
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 3 10-stack of metal pans stored as clean on prep table across from unclean dish rack with heavy sticker residue, and residue accumulation. Four spoons stored as clean with food debris. CDI- PIC removed all items 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
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed shrimp, salmon, boiled eggs, and grilled chicken in front prep top units temping above 41F. Observed mamas peppers in cold drawer below prep unit temping above 41F. CDI- PIC removed items to rapidly cool, replaced items with TCS foods temping below 41F. Observed diced steak temping above 41F in back prep top unit. CDI- PIC voluntarily discarded. *REPEAT* ambient temperature of units were at or below 41F.
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
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 grilled chicken prepped in the morning put in open prep top units to cool. CDI- PIC removed items to cool in WIC. Observed grilled chicken, diced tomatoes, diced steak, and salad mixes cooling with tightly fitting lids in deep densely packed containers. Steak and grilled chicken cooling at a rate below .12F/min before correction. CDI- EHS discussed effective cooling methods, PIC removed lids and moved TCS items to more shallow less densely packed containers.
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
|
1
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held in sani bucket solutions below 50ppm quat. PIC removed buckets to be refreshed to above 200ppm. EHS confirmed. *REPEAT* |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
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. Observed top of dish machine with heavy food residue and residue accumulation. Observed metal pans being held in CH units with sticker residues still intact. Increase cleaning frequency. |