|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign present at the rear kitchen handsink. Provided by EHS. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed sticker residue present on stacked pots and pans in the facility leftover from date marking. Residue must be removed during wash/rinse/sanitize process.
Items taken for re-processing
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed spray bottle of chlorine sanitizer dispensing at less than required 50ppm of chlorine residual. Re-mixed by PIC and proper levels observed. |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed various vegetables reheating for hot hold in a steam unit at 90F at approximately 1 hour of reheating according to PIC. EHS retemped items 30 minutes after initial temperature check and observed items at 100-105F. As total time was approximately 1.5 hours out of 2 hours to reach 165F, EHS had PIC place items on the stove top to rapidly reheat to 165F, which was observed at the 2 hour mark due to EHS intervention. Do not use steam units to reheat products, utilize the stove or ovens of the facility to ensure proper reheating times are met. |
|
20
|
0
|
Proper cold holding temperatures |
No |
No
|
No |
Cold Holding-3-501.16(A)(2) and (B) – First inspection* (on or after January 1, 2019) for Time/Temperature Control for Safety (TCS) foods found within the 42°F-45°F temperature range, mark OUT and take zero points. Permit action should not be taken during the first inspection for this violation.
Observed several items above 41F in the walk in cooler. All cold holding temperatures in facility must be at 41F or below by next inspection per NCDHHS position statement. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several packages of boxed food items on the floor of the walk in cooler.
3-303.12 Storage or Display of Food in Contact with Water or Ice - C. Observed raw fish and chicken products stored in containers of undrained ice and water in the walk-in cooler and at the fryer area. Per 3-303.12 (D) raw fish can only remain in ice that it was
shipped/received in while awaiting preparation. Raw chicken products may not be stored in undraining ice. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed slight grease/food residue on shelving/equipment in the prep/cooking area. |
|
53
|
0.50
|
Physical facilities installed, maintained and 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. Observed slight disrepair/damage on walls and floors of the kitchen area.
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 areas of the floor, walls, ceilings of the kitchen area in need of cleaning. |