|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed 2 prep units holding items above 41F. PIC voluntarily discarded the necessary items that were in those units that were in there from the day prior and placed new stocked items on ice as a temporary cold holding solution. VERIFICATION REQUIRED*** (1.5 pts)
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 . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
Observed multiple items that did not have date marks from when they were prepared. -CDI- PIC placed the correct dates on the necessary items
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 cooked chicken marked 4/16. -CDI- PIC voluntarily discarded the expired chicken. (1.5 pts)
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 . |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta.
Observed 2 bottles of oil and butter without labels. All items that are no longer in their original packaging must be labeled with the common name of the item. -CDI- PIC placed labels on a metal containers and stored the bottles in the metal container. Due to severity, no points taken. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed badly torn gasket on the middle prep top unit door. -CDI- PIC called technician to have the gasket repaired. (0 pts) |
|
49
|
0.50
|
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 large amounts of build up on the hood system filters and food debris build up in most of the gaskets throughout the facility. Increase cleaning frequency. Improvement from last inspection. (0.5 pts) |
|
51
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P
Observed nozzle attached to hose in the can washing sink while under continuous pressure. -CDI- EHS coached on backflow prevention and water was turned off and pressure was released. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
Observed employee cell phone on prep until cutting board. Designate area for employee possessions. (0.5 pts) |