|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F 0 or less. -P
Observed cut tomatoes in front topping line and cooked mushrooms in back prep unit holding above 41F during inspection. CDI - PIC verified mushrooms had been in unit overnight and voluntarily discarded. Mushrooms had been stacked over air curtain in unit. Tomatoes had been in front prep for less than two hours and were removed to WIC to cool down. Front prep is open air and product is flipped frequently throughout day. EHS strongly suggested moving front topping line to time.
0 pts.
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=q0iLZb7vOUM and
Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf
Observed lettuce that had been cut at 9:15 bring cooled in deep pans in deli meat case and front toppings prep. CDI - PIC removed both pans and placed in RIF on sheet trays to rapidly cool.
Repeat. 0.5 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 Cooling Food Safely
https://youtu.be/P6x8b1ZVOxU |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed wet wiping cloths being stored on the counter during inspection. Ensure wiping cloths are stored in properly concentrated sanitizer when not in use.
0 pts. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed multiple metal hotel pans wet stacked together while being stored as clean. Ensure all utensils and equipment are properly dried before stacking together.
Repeat. 1 pt. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
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 food debris at bottom of all prep units during inspection. More thorough or frequent cleaning needed to preclude pest harborage.
Repeat. 1 pt. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
Observed food debris littered on floor in front prep area during inspection. More thorough or frequent cleaning needed to preclude pest harborage.
Repeat. 1 pt. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
Observed employee belongings being stored on soda syrup containers in back prep area. Ensure employee belongings are not stored in conjunction with customer food or beverage.
Repeat. 0.5 pts. |