|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed three separate employees use hand sink for other purposes during inspection. One filling a pot with water, one filling a sanitizer bucket with water, and one filling up container with water. CDI: PIC intervened and redirected employees to use prep sinks and 3-comp sink. |
|
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 several knives stored as clean on magnet strip above prep tables. CDI: PIC sent to be W/R/S. REPEAT VIOLATION.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low chlorine sanitizer solution at 3-vat sink during inspection <50ppm. CDI: PIC remade solution to reach 100ppm. REPEAT |
|
23
|
1.50
|
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 Observed multiple items in multiple different pieces of equipment without date marking labels. Foods included various salsas, pico de gallo, sliced tomatoes, cactus salad and a soup broth. PIC stated at beginning of inspection that nothing cold was prepared today yet. PIC stated that items were prepared yesterday. CDI: PIC dated items to reflect prep date. Proper date marking systems discussed with PIC.
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 .
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed tortilla soup with a prep date of 7/24 in RI unit near cook line. CDI: PIC voluntarily discarded soup.
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 . |
|
28
|
0
|
Toxic substances properly identified stored & used |
No |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed bucket of sanitizer with chlorine concentration higher than 200 ppm. CDI: PIC diluted sanitizer to 100 ppm.
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed two cans of RAID for flying insects being stored in chemical storage. PIC stated that they have a commercial pest control company and EHS verified. EHS instructed PIC to remove chemical from the facility and pesticide was removed. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grout throughout facility. REPEAT |