|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (D) Wash hands after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking out of a container that does not have a straw and lid.- P
Observed employee coughing and return to handling packaged sandwiches in display case without washing hands. CDI hands washed. |
|
16
|
0
|
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 nozzles at drink machine with build up and in need of cleaning. CDI began removing nozzles to clean.
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 . |
|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P
Observed fried breaded chicken filets that reached 113-138F in thick portions. Employee stated fryer indicates oil needs to be filtered which causes oil to cool down thus not fully chicken. CDI filets moved to separate fryer and reached 178F and above. Observed grilled chicken that came off the grill at 146-160F. Employee stated they cook grill chicken on timer for 5 minutes on each time. Suggest checking temperatures and cooking longer. CDI placed back on grill for extra 5 minutes and reached 170F.
Improper cooking was mentioned in the last two inspections. Facility must take extra precautions to ensure items are fully cooked prior to holding or service. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf
Observed Cole slaw that was cooling since 617 at 45F. CDI items moved to walk in freezer to accelerate cooling. Suggest checking Cole slaw after portioning and place in walk in cooler instead of reach in to ensure product reaches 41F and below within 4 hours.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed foot pedal at back handsink, splash gaurds at back handsink, front reach in drawer on prep line, and low boy reach in near front hot bar that is in need of repair. |
|
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 phone sitting on countertop near hot units at front areas and personal drink and phone stored on ledge with food for the facility. |