|
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 numerous plastic and metal insert containers stacked and stored as clean on the clean dish rack adjacent the ice machine with visible food/sticker residue. PIC stated that they have been actively trying to correct this issue but have had some issues with staffing in the past.
CDI - All contaminated dishes removed from storage and placed at the dishpit to be W/R/S.
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 |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed an insert container of cooked chicken wings stored in the opentop adjacent to the fryers at temperatures of 43-49F. Container was observed overstocked and had product above the refrigeration level of the unit. Fryer employee stated he had only moved it to the opentop during their lunch period, no more than 30 mins prior. REPEAT. De-escalation due to drastic improvements noted from previous inspection.
CDI - PIC moved to WIC to allow for product to rapidly cool.
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 . |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed multiple stacks of metal and plastic insert containers and pans wet nested on the clean dish dish rack adjacent the ice machine. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
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 the interiors of all cookline refrigerators/refrigerated drawers, the interiors of the cookline microwaves, and the gaskets of all cookline refrigerators to have accumulations of food debris/grime. REPEAT.
- Observed the exteriors and the handles of cookline refrigerators and refrigerated drawers to have accumulations of grime/grease/food debris. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed the floors behind cookline equipment, behind prep line tables/ovens, in the dishwashing area, and in the WIC/beneath WIC racks to have accumulations of food debris. REPEAT. |