|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed blanched asparagus, lobster, and shredded chicken over 41F, see temperature chart. CDI- PIC voluntarily discarded lobster and shredded chicken and put blanched asparagus on 4 hour TPHC and added to written procedures.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed roasted red peppers with prep date of 6/18. CDI- PIC voluntarily discarded peppers.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 5 containers of food on floor in indoor walk in cooler, 2 containers of food on floor in indoor walk in freezer, and 1 container of food on floor in outdoor walk in freezer. CDI- PIC moved all foods to shelves that are at least 6 inches above the floor. REPEAT |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-502.11(A) Maintain utensils in good repair. Observed plastic spatulas with missing rubber and melted plastic. Replace.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards throughout kitchen with deep grooves that are unable to be cleaned. Resurface or replace. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed facility without properly working max/min thermometer for high temp dish machine. Thermometer is able to turn on but will turn off during the wash cycle. EHS will follow up within 10 days. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed cold water knob loose and not working at hand sink next to prep sinks. Repair. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed right dumpster without drain plug. Obtain and install drain plug. |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees personal food stored in grocery bag sitting on top of containers of food for customers. CDI- PIC placed employees food away from the food for customers. REPEAT
6-303.11 Provide required lighting intensity. Observed lighting in indoor walk in cooler at .32 foot candles towards the back and 13 foot candles at the front near the door. Provide more lighting. |