|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P Employee was observed washing dishes and only washed and rinsed the pans with no sanitize step. Utensils and food-contact surfaces of equipment must be sanitized after cleaning. CDI - Pans put back in sink to be re-washed and sanitizer solution filled up in sink. // 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Several metal pans and plastic hot holding pans found with visible food and grease residue on them. Utensils shall be cleaned to sight and touch. CDI - Soiled pans moved back to 3-compartment sink to be washed. If encrusted grease can’t be cleaned off the hot holding pans, then the establishment must acquire new pans that are easily cleanable.
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 |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cole slaw (52F), tomato (45-50F), lettuce (44F), and blue cheese (48F) were above 41F in cooler on line. PIC stated that establishment is using temperature control for cooler. Recommend establishment use time as a public health control for TCS foods on line as the grill heat is causing food in the top of the unit to rise above 41F. CDI - Items placed on TPHC and PIC sent black TPHC template to fill out. If cold holding is a violation next inspection, a risk control plan will be implemented. REPEAT
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
23
|
0
|
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 Containers of chili and cheese sauce in walk-in cooler were missing date labels. TCS ready-to-eat foods must be labeled with prep date and held for no longer than 7 days under refrigeration, with day 1 being the date of prep/opening. CDI - PIC placed labels on items. 0 pts.
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 . |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 employee on the line observed wearing watch/jewelry on wrists. Food employees must not wear jewelry on their hands or wrists. 0 pts. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Several stacks of metal pans stored as clean were stacked while still wet. Allow utensils to adequately air dry before stacking. 0 pts. |
|
49
|
0.50
|
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. Additional cleaning necessary on sides of cooking equipment and the interiors of the coolers on the line. Clean these areas more frequently. |