|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed the sanitizer basin of the 3 compartment sink to be testing at <50ppm of quaternary ammonia. No active warewashing was observed in the basins at the time of the inspection. The quaternary ammonia sanitizer bottle for the dispenser at the 3 compartment sink was observed to be empty at the time of the inspection.
CDI - Bottle changed. PIC emptied basin and refilled with properly concentrated 200ppm solution.
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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed an insert container of cleaned components for the deli slicer to have food debris/pepperoni in the insert container/on top of the components stored as clean. PIC stated it was food debris from prep this morning and staff must have not realized parts were falling into cleaned dish containers on the shelf below.
- Observed the immersion blender that was stored as clean in a bin on the dry storage shelves to have dried sauce on its food contact surfaces.
CDI - Dirty slicer components and immersion blender placed at the 3 compartment sink area 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
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed the ambient temperature of the WIC to be at 46F at the time of the inspection. TCS items observed to be out of temperature include cooked broccoli, cooked artichoke, ricotta, half & half, shredded romaine, spring mix, and cooked mushrooms all at temperatures of 44-47F. PIC stated that the truck had arrived earlier that morning and between putting the truck away and going in and out of the WIC for all the prep this morning the temperature went up as it was at 40F when he arrived this morning. Majority of the items in the WIC were observed to be raw vegetables, breads, pizza doughs, and nonTCS items such as oils. Raw chicken wings, blue cheese, and whole chubs of cured meats were observed to be in temperature at 40F and were the only TCS item in temperature. All TCS items mentioned above removed from the WIC and moved to the WIF to rapidly cool back down. Repair company was contacted at the time of the inspection. Unit was observed still at 46F at the end of the inspection. 3 day VR to observe repair.
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 . |
|
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 a bulk storage bin of white chocolate chips to not be labeled as to its contents.
CDI - PIC labeled bulk bin. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. - Observed 2 stacks of single service plastic clamshell containers and 2 stacks of single service aluminum trays to be stored with their food contact surfaces face up at the cookline, resulting in the top containers of all 4 stacks to have debris on the food contact surfaces.
CDI - Contaminated containers voluntarily discarded and all 4 stacks flipped upside down so that the food contact surfaces are face down. |