|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed approximately 30-40 plates and 7 bowls stored as clean with food debris and residue present. CDI: plates and bowls were taken to dish area for W/R/S. Ensure that utensils are clean to sight and touch.
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 .
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up in ice machine. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. -Pf Observed raw shell eggs, hot cake batter and omelette mix being held on TPHC without a time stamp. Employee stated that the items were all put out at 7:00 AM. CDI: PIC labeled items to reflect time that items were removed from cold holding. Ensure that procedures are being followed for TPHC. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed two dead roaches in facility. PIC stated that the pest issue has improved since last inspection. Facility has been working with pest control company and gets serviced regularly. EHS observed most recent date of pest control service occurred on 9/14/2023. No live insects observed during inspection. |
|
40
|
1
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings to restrain body hair from contacting exposed food, equipment, and utensils. Observed cook without hair restraint. REPEAT. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed quaternary ammonia solution with a concentration of 50ppm in bucket with wiping cloths. CDI: PIC changed sanitizer with fresh towels and concentration reached 200 ppm. |
|
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. Observed food debris and residue accumulating on shelving underneath cook line and inside of RI units throughout facility. Keep clean. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed flooring w/ low grout throughout kitchen. REPEAT
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 floors underneath equipment at cook line in need of cleaning due to food debris and residue. |