|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
Observed no date on the cut lettuce cold holding in the deli fliptop 2. Food employee stated that he prepped the lettuce yesterday.
CDI: PIC created date label with yesterday's date.
Observed no date on one container of diced tomatoes stored in lowboy cooler 2. Food employee stated that this container of diced tomatoes were prepped on the same date as the other diced tomatoes stored in the lowboy cooler 2, which EHS observed were date-marked with yesterday's date, 3/09.
CDI: PIC created date label for the diced tomatoes.
EHS reminded PIC and food employee that anything prepped and held for over 24 hours require a date-label.
Note: All other TCS foods were properly date-marked.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta.
Observed two bottles in the deli fliptop without labels. PIC stated that one of the bottles is mayo and the other bottle is their cream sauce.
CDI: PIC labeled one bottle as mayo and the other bottle as cream sauce.
Observed a few sauce bottles near the flattop grill without labels.
CDI: PIC created labels for all sauce bottles. |
|
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 one sanitizer bucket full of chlorine sanitizer reading 10ppm.
PIC stated that they made the sanitizer buckets this morning at 9:00AM.
Note: EHS observed the other sanitizer bucket of chlorine sanitizer testing above 100ppm.
CDI: PIC had food employee dump the bucket and refilled with properly concentrated chlorine sanitizer, and EHS observed the chlorine testing between 100-200ppm. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed a couple metal pans stacked wet and stored in the clean dish rack.
CDI: Pans were separated to allow proper air flow.
Make sure all equipment and utensils are separated to allow proper air-drying before being stacked together. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed the 3-compartment sink tilted and coming off of the wall because of the tilt, damaging the caulking at the 3-compartment sink.
Repair.
Observed a torn gasket in the lowboy cooler 2.
Replace torn gasket.
Observed a damaged handle on the bottom shelf drawer of the cooler drawers.
Replace with a new door handle.
4-502.11(C ) Maintain air thermometers in good repair and accurate.
Observed the digital thermometer reading the ambient air temp of the cooler drawers reading "LL" and not an actual temperature.
Contact repairman to have thermometer repaired. |
|
49
|
0
|
Non-food contact surfaces clean |
Yes |
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 the interior surfaces of the microwave heavily soiled with food debris.
CDI: PIC wiped the interior of the microwave to remove the food debris. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair.
Observed a water leak at the prep sink when faucets are turned on.
Repair water leak. |