|
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 sticker residue on multiple pans/dishes stored as clean. Observed pans stacked, wherein the sticker residue is directly touching the interior food-contact surface of another pan. -CDI- PIC moved dishes back 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
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
-Observed few items in prep cooler across from grill above 41F (cream cheese, tahini, pickled onions). PIC stated all temperatures were checked and verified at or below 41F this morning, less than 4 hours ago. Temperatures likely rose above 41F due to flip top lids being opened for extended period of time, and tahini bottle removed from cooler during breakfast rush. -CDI- Because foods were within their 4-hour cooling window, PIC moved foods above 41F to WIC for rapid cooling. -EHS recommends placing sauces or foods frequently removed from cooler on 4-hour TPHC (Time as a Public Health Control) and ensuring employees are trained on keeping flip top lids closed.
-REPEAT- No point escalation due to significant improvement in cold holding temperatures throughout facility.
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 . |
|
23
|
0
|
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)
-Observed multiple foods held past their 7-day shelf life (ratatouille, sliced turkey, sliced beef, hummus, cooked zucchini, caramelized onions, artichokes, hot brined pickled onions, caesar dressing).
-Observed overnight oats and cut cabbage without date marks. -CDI- PIC verified when items were prepped by checking prep list and properly date marked the items.
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 . |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. -Observed washed apples and avocados in prep cooler with their stickers still intact. Remove stickers during the wash process. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. -Observed multiple scoops for refrigerated foods with their handles directly touching the food. -CDI- PIC removed scoops from the food. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. -Observed wet stacking among plastic containers stored as clean. Fully air dry dishes prior to stacking.
REPEAT |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee bag hanging on storage shelf, with single-service lids/cups. Store employees in separate, designated area to prevent contamination of customer food/utensils. |