|
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 sticked residue on dishes stored as clean, stacked and directly touching the interior of other dishes. -CDI- Dishes were brought back to 3-compartment sink to be re-washed/rinsed/sanitized.
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 |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
-Observed multiple TCS foods in salad prep unit above 41F (pasta salad, macaroni salad, coleslaw, hard boiled eggs, blue cheese dressing, ranch, buffalo ranch, caesar, spinach, romaine, chickpeas, diced tomatoes, edamame, roasted corn, artichokes, cut cabbage, feta, blue cheese, goat cheese, cheddar, mozzarella). Observed ambient temperature of unit at 48F. - PIC voluntarily discarded all items listed above. During inspection, PIC contacted technician for repairs. Facility may not cold hold in prep unit until it is repaired and properly cold holding TCS foods at or below 41F. Facility may use temporary 4-hour TPHC to hold TCS foods, until unit is repaired. -3 day verification required-
-Observed ranch, buffalo ranch, and blue cheese above 41F, held at room temperature during lunch rush. -CDI- Because all items were removed from temperature control over 4 hours ago, PIC voluntarily discarded the ranch, buffalo ranch, and blue cheese. Going forward, facility will hold TCS sauces/dressings on 4-hour TPHC. EHS and PIC completed TPHC procedure form during inspection and discussed procedures.
REPEAT
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 . |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
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 multiple containers of food stored directly on the floor in the WIC. Raise off the floor. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. -Observed wiping cloths stored in less than required concentration of sink/surface sanitizer. -CDI- PIC re-made sanitizer buckets to 400ppm DDBAA (sink and surface sanitizer). |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. -Observed wet stacking among multiple pans/dishes stored as clean. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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. -Observed floor paint peeling back, revealing absorbent exposed concrete. Reseal or repaint floors. -REPEAT- |