|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed straining basket stored in handwashing sink at prep line. Observed water pitcher and whisk stored in handwashing sink near drink station. CDI - Items were removed. -1 point- |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shrimp stored behind ready to eat goat cheese in refrigerated drawer at prep line. CDI - PIC corrected storage order. -0 points-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed walk in cooler with an internal ambient temperature of 53F. All TCS foods were at temperatures between 48F and 50F. PIC produced temperature logs of walk in cooler prior to opening for lunch with all TCS foods temping at 41F or less. A technician was called and arrived for repair. Technician replaced sensor and removed ice in refrigeration unit. Technician stated that repairs were made and unit was back in working order. Walk in cooler was allowed to cool during inspection. Internal temperatures were measured at 41F by end of inspection.
-REPEAT- -1.5 points-
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no written procedures for cooked noodles used as garnish for chicken soup. Noodles are held without temperature control next to hot holding chicken soup. CDI - Written procedures were created during inspection and e-mailed to PIC.
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed no start and end times for cooked noodles used as garnish for chicken soup. PIC stated that start and end times are tracked using date marking stickers. CDI - PIC placed start and end time on cooked noodles. -1.5 points- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed walk in cooler with an ambient air temperature of 53F. External thermometer read 57F. Observed ice build up on condenser fans. CDI - Technician arrived and repaired unit during inspection. -0 points- |
|
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. Observed heavy dust build up on condenser fans of walk in cooler. -0 points- |