|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. - Pf.
6-301.14 Post a handwash sign at each handsink.
Observed metal scrubbing pad stored inside of hand sink located in the dish pit and multiple spray bottles stored inside of the hand sink adjacent to the mop sink. Hand wash signage missing at 1 of 2 of these hand sinks. CDI - All items removed and facility provided a hand washing sign. -1- |
|
12
|
0
|
Food received at proper temperature |
Yes |
No
|
No |
3-202.11 (A), (B), (C), (D) All TCS foods shall be received at 41 F or below; or at 135 F or greater except raw EGGS may be received at 45 F or less. - P. Observed milk temping between 45-51 F upon its delivery. CDI - PIC rejected order from food purveyor. -0-
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. |
|
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 visible greasy debris on two plastic food containers stored as clean on shelving units. CDI - PIC voluntarily discarded utensils. -0-
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. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed tzatziki sauce and marinated steak cold holding at 47 F and 48 F, respectively. Discussion with PIC revealed that Tzatziki had been used to fill the line but was unable to determine marinated steak. CDI - Tzatziki relocated to reach-in freezer and rapidly cooled down and marinated voluntarily discarded. -0-
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
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
REPEAT VIOLATION: 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 the following products exceeding their 7 day requirement: Chili oil (prep 8/24), pistachio feta (prep 9/13), two containers of muhammara dip and one container of sausage (both prepped on 9/14). CDI - PIC discarded expired foods.
Observed the following items without date labels:
Hard boiled eggs and creamed corn. PIC traced their prep dates to 9/20 and 9/21. CDI - Allowed the PIC to properly date label foods.
Facility placed on 30 day intent to suspend due to long term non-compliance following risk control plan.
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. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
Yes
|
No |
REPEAT VIOLATION: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple plastic food containers wet stacked on the utensil rack and above the prep station. CDI - PIC voluntarily discarded utensils. -0.5- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. - Pf. Observed several damaged rubber spatulas. CDI - PIC voluntarily discarded spatulas. -0- |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
REPEAT VIOLATION: 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 interior of prep reach-in unit across from the cookline with water pooling. Observed heavy ice build up on vents in reach-in freezer. Also observed food debris accumulating underneath flap top grill. Clean and maintain all areas clean to prevent pest harborage. -1- |