|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. EHS observed hand sink by pizza station missing proper hand washing sign. EHS provided PIC with additional hand washing signed. CDI - PIC posted signage. (0) |
|
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. EHS observed numerous pans with sticker residue present on exterior surface of pans. EHS observed these pans stacked on each other when put away for storage. EHS observed immersion blender with food residue present on blade surface. CDI - PIC removed pans and blender to dish machine where it will be washed, rinsed, and sanitized. (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
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed cooked rice, romaine lettuce, raw cod, raw chicken, and raw shrimp stored in make unit above 41F (see temp chart). Food employee stated romaine was needed for service and had just been cut and placed into unit prior to beginning of inspection. PIC stated cod, shrimp, rice, and chicken had been in unit since opening at 11am. PIC stated all items are taken from WIC at open to stock unit. EHS observed temperature of interior thermometer at 44F. EHS observed temperature of unit after 30 minutes at 41F. EHS advised to check temperatures at a more frequent rate to observe if unit can hold up with capacity of facility when busy. CDI - PIC voluntarily discarded cod, shrimp, and rice. Lettuce and chicken was removed from make unit to be cooled in WIC. REPEAT. ***Third full point deduction for cold holding. EHS has observed some improvement since last inspection. Risk control plan is not needed at this time. IF facility is out of compliance during next inspection. Risk control plan could be implemented. (3)
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 |
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 EHS observed cooked chicken wings actively cooling in WIC from being portioned into smaller containers. PIC stated wings had been cooked at 11am, placed into WIC to cool, and then portioned into smaller metal containers for storage. EHS based cooling rate on final cook time of 11am. EHS observed wings cooling in covered metal containers in WIC. EHS observed inadequate cooling rate after thirty minutes. CDI - PIC removed wings from WIC, placed onto sheet pans, and placed into WIF to quickly cool prior to storage. EHS observed temperature of wings at 41F prior to end of inspection. (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 . |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. EHS observed a few pans stored as clean being stacked on top of each other with water present on interior of containers. EHS observed pans stagger stacked and air drying during inspection. (0) |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
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. EHS observed ceiling of WIC leaking water. EHS observed only minor dripping occurring during inspection. Water is coming from sprinkler access in WIC from repairs conducted prior which caused to an opening in the ceiling. PIC is aware of issue and has scheduled repairs for ceiling. (0) |