|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Employee observed dumping water out in hand washing sink. Do not use hand washing sinks for any purpose but employee hand washing. CDI - Employee educated on hand washing sink use. 0 pts. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Dish machine was only reaching 154F on EHS thermometer. Dish machine must reach a plate temperature of at least 160F. Establishment will use second dish machine and 3-compartment sink to wash dishes until this dish machine is repaired. Follow-up visit to be conducted next week. // 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Buildup in ice machine. Clean ice machine more frequently. |
|
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 Raw scallops, cooked tomatoes, and spinach measured 43-46F in sandwich cooler top. Items were double panned. Also, crab cakes, short rib, and cooked vegetables in other sandwich cooler measured 44-45F. Vegetable broth in walk-in cooler measured 46F. Container was dated as being made on 6-6. TCS foods in cold holding shall measure 41F or less. CDI - Items moved to walk-in cooler to cool. Vegetable broth discarded. 0 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
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 Salmon sauce dated 6-1. Vegetable broth in walk-in cooler dated 6-6. Herb butter in walk-in cooler dated 6-6. Chutney in walk-in cooler dated 6-6. Mac and cheese in walk-in cooler dated 6-6. TCS ready-to-eat foods must be used or discarded within 7 days of preparation. CDI - PIC discarded items. // 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Mac and cheese in reach-in cooler was missing date label. Cooked duck and potatoes in reach-in cooler was missing date label. TCS ready-to-eat foods must be labeled with prep date. CDI - Mac and cheese discarded and PIC labeled duck and potatoes with prep date. REPEAT
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 . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Spray bottle of chemical at dish machine area was not labeled. All containers of toxic chemicals must be labeled. CDI - PIC labeled container. 0 pts. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 food employee was wearing a watch and bracelet on wrists. Food employees must not wear jewelry on their hands or wrists. 0 pts. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.116 Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device. Pf Establishment does not have sink and surface sanitizer test strips. VR - Verification required within 10 days that establishment has acquired test strips. |
|
49
|
0
|
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. Clean interior of reach-in cooler. 0 pts. |