|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-202.12 Provide at least 100F water at handsinks. - Observed a handwash adjacent to the 3 compartment sink to have no hot water provided at the time of the inspection. |
|
13
|
0
|
Food in good condition, safe & unadulterated |
No |
No
|
No |
3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf - Observed one dented can stored on the can rack in the basement.
CDI - PIC removed dented can and placed to side to be returned to vendor. |
|
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 the storage order to be incorrect in multiple of the refrigerated drawers beneath the cook line flattops. A container of pallock was observed stored in the top drawer, directly above RTE tofu in the bottom drawer. Raw shrimp was observed stored behind a container of RTE onions and peppers. Raw shrimp was observed stored behind a container of tofu.
CDI - Storage order rearranged in refrigerated drawers.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
1.50
|
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 the immersion blender, multi-use plates, squirt bottle lids, and several insert containers of various sizes stored as clean throughout the facility that were contaminated with food debris.
CDI - Items placed in 3 compartment sink/in dish pit to be rewashed, rinsed and sanitized. PIC had employees comb through clean dish racks to check for other dirty dishes.
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 . |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. - Observed deep containers of cooked pasta to be cooling on a speed rack in the WIC at a rate of 0 degrees/hour (refer to temperature chart). One container was observed covered by a sheet pan with the other container directly on top.
CDI - Pasta was portioned out into shallow containers and placed into the WIF for rapid cooling. Observed at 40F approx. 45 mins after.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 deep containers of cooked pasta stored on a speedrack in the WIC. Containers were full and one container was observed with a sheet pan directly on top of it and the other container placed on top of the sheet pan, not allowing for adequate air flow.
CDI - Pasta portioned into smaller shallow pans and placed into the WIF for rapid cooling. Observed at 40F approx. 45 mins later.
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 . |
|
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 a large accumulation of food debris on the base to the robot coup. |
|
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 an employee speaker and coats hanging on the dry storage rack adjacent the WIC. |