|
10
|
2
|
Handwashing sinks supplied & accessible |
No |
Yes
|
Yes |
REPEAT: 5-203.11(A)/5-204.11 Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. - Pf. Observed three non functional hand washing sinks in the following areas: Behind buffet line, cookline and across from expo. Out of order signs found posted at each sink. Repair all hand washing sinks. -2-
VR required in 10 days to follow up on repairs. |
|
16
|
0
|
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 dried food debris on blade of can opener. Discussion with PIC revealed that the can opener had not been used for prep today. CDI - Can opener transferred to the 3-compartment sink to be W/R/S. -0-
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
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed various TCS applicable foods cold holding at > 41 F inside the large prep unit across from the cookline. Refer to temperature observation chart. Upon further investigation, EHS discovered the top internal air temperature at 40 F while the bottom reach-in temped at 44 F. CDI - PIC voluntarily discarded all foods. Facility will discontinue use of unit until repairs completed. -1.5-
VR required in 3 days for follow up on repairs to unit.
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. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
REPEAT: 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 large quantity of sub sandwiches cooling inefficiently in the walk-in cooler due to being covered. EHS observed subs cooled at a 0-1 F degree change after + 40 minutes. Refer to temperature chart. CDI - PIC instructed food handler to vent for proper air flow. -0.5-
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. |
|
37
|
1
|
Food properly labeled: original container |
No |
No
|
Yes |
3-602.11 (B) (1)-(4) Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed grab and go prepackaged hot items in heated pass through unit without proper labeling.
3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food. - Pf. Observed grab and go items in heated display pass through without allergens listed. -1-
VR required in 10 days to ensure allergens are provided. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed large prep unit malfunctioning as it is unable to maintain TCS foods < 41 F. Repair. -0- |
|
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 food debris build-up inside of prep top and in the interior of its bottom reach-in and dried food debris on base of can opener. Increase cleaning frequency and maintain clean. -0- |