|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. - Pf. Observed no soap available in kitchen hand sink dispenser. CDI - PIC restocked soap. -0- |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed walk-in cooler and salad prep reach-in unit unable to maintain TCS foods at 41 F or less and (1) upright reach-in unit cold holding cut fruits > 41 F. Refer to temperature observation chart. EHS verified walk-in cooler ambient temp holding at 48 F and prep reach-in unit at 50 F. From discussion with PIC, no deliveries were made today. Several items were recently prepared, cooling in the walk-in cooler as well as cold holding in the upright reach-in unit, while others had been stored in the walk-in and prep reach-in unit since previous day according to their affixed date labels. CDI - All TCS foods cold holding > 41 F over 4 hours voluntarily discarded. Remaining products brought to adjacent walk-in freezer, vented and rapidly cooled down to 41 F or less. Foods were then transferred to additional refrigeration units in the facility for cold holding. Product disposition form forwarded to email. PIC has placed a work order for repairs with Eastern Refrigeration Service to assess all cold holding equipment and voluntarily closed the facility. PIC instructed to follow up with EHS after completion of repairs. -1.5-
Verification visit required.
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. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed box containing single service plates stored on the floor in back catering room. -0- |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed walk-in cooler and salad prep reach-in unit unable to maintain TCS foods 41 F or less. EHS noted door to walk-in cooler does not have a tight seal due to damaged gasket not properly fitting. PIC stated that the prep unit is slated to be replaced by 7/25/25. PIC has voluntarily closed the facility and submitted a work order for repairs with Eastern Refrigeration Service to assess all cold holding equipment.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed heavily scored cutting boards at three prep units. -0.5- |
|
50
|
0.50
|
Hot & cold water available; adequate pressure |
No |
No
|
No |
5-103.12 Provide water under pressure to all fixtures. - Pf. Observed insufficient water supply provided at the 3-compartment sink fixtures. Discussion with PIC revealed that the spray hose divider is in disrepair causing limited water flow to the area. Facility has been filling buckets of water from the prep sink to w/r/s. Facility placed on closure for repairs. -0.5- |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
REPEAT VIOLATION: 5-205.15 Maintain a plumbing system in good repair. Observed massive water leak at 3-compartment sink fixtures. PIC advised that the water is turned off utilizing the shutoff valve under the 3-compartment sink. Repair. -1- |