|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
EHS observed deli slicer and several dishes stored as clean with visible food debris present.
CDI- Items were taken to dish area to be washed. EHS advised that facility remove any unused equipment or w/r/s equipment and protect it from contaminates.
**REPEAT** 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: 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 . |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
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 the following items held beyond 7-days with prep dates reflected: cut lettuce (9/23), salsa (9/23), pickled onions (9/23), cooked chicken (9/23), bacon (9/23), cut tomatoes (9/23) cooked pork (9/23), sliced turkey (9/23), sliced ham (9/23), buffalo dip (9/18), burnt ends (9/21). EHS observed the follow items with no date marks present: cooked chicken wings, queso, corn dip, and cooked chicken.
CDI- PIC voluntarily discarded all items that were beyond the 7 day period and items where PIC could not verify prep date. EHS allowed PIC to date mark wings, and corn dip as they were present during item prep.
**REPEAT** -3-
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 . |
|
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.
EHS observed heavy ice build up in reach in freezer, most products in the freezer were covered in ice with droplets forming from fans.
-0- |
|
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 bottom of reach in cooler in need of more frequent cleaning.
-0- |