|
23
|
1.50
|
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) EHS observed container of goat cheese in 2-door LB cooler held beyond 7 days. EHS observed two containers of potatoes au gratin in make unit reach in without dates. PIC stated potatoes were made yesterday and verified with prep list. CDI - Goat cheese was voluntarily discarded; PIC was allowed to date potatoes. (1.5)
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 |
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 multiple items cooling in 2-door RI cooler. EHS observed all items tightly covered with plastic wrap. EHS observed inadequate cooling rates during inspection (see temp chart). EHS observed these items cooling in 2-door RI unit which is actively used throughout service, causing ambient temperature to increase and decrease a lot. Facility has obtained an additional refrigeration to replace drink cooler that was being used in kitchen for raw proteins. EHS suggested dedicating one cooler for cooling and cold holding storage while using the other unit to work out of during service. This way, the “cooling” fridge doors can remain closed so ambient temperature does not fluctuate during the cooling process. EHS advised to removed plastic wrap from items cooling to facilitate more air flow. CDI - PIC removed plastic wrap, and placed all items on ice baths to cool quickly. REPEAT. (1) **This is the third full point deduction for cooling methods. EHS provided education and stated a risk control plan could be implemented in future inspections if improvement has not improved.
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 |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf EHS observed no available test kit for dish machine. EHS stated facility will need to obtain chlorine test kit. PIC stated one had been obtained prior to inspection but was taken home by employee who recently quit. PIC stated strips will be obtained tomorrow morning. 10-day VR required. (0.5) |
|
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. EHS observed food debris building up in gaskets of reach in unit gaskets. EHS advised to increase cleaning capacity to reduce accumulation. (0) |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. EHS observed wall trimming (that protects the bottoms of kitchen wall where it meets the floor) missing exposing the interior of the kitchen walls. EHS advised to replace trimming.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. EHS observed wall behind three compartment sink beginning to accumulate black residue and debris. (0) |