|
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 - 4 slicers stored clean with small dried food debris. *CDI - PIC placed items into dirty dish area to be washed, rinsed and sanitized.
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 . |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
*REPEAT* 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Boiled eggs in the salad station flip top, cut lettuce and individually bagged rice in the control station flip top above 41F, See temp chart for details. Lettuce was placed in flip top without being cooled and the eggs and rice were stacked past the fill line. *CDI - PIC removed and discarded the top layers of over stacked product. PIC discarded and replaced the cut lettuce.
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
|
0
|
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 - establishment holding wings on TPHC with start and finish times posted, PIC states all staff is highly trained on TPHC procedures. However, PIC was unable to locate written TPHC procedures. *CDI - EHS emailed copy of TPHC procedures to establishment.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. *Observed - Employee drinks stored on top of prep table surface next to soda machines and silverware. Also, Tupperware of Pasta from employee stored with restaurant products. *CDI - PIC placed all employee drinks on lower shelving to remove the possibility of contamination. PIC removed Tupperware of employee food. |