|
22
|
0
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed one container of spinach pastries above 41F. Items were packed tightly in container. CDI: PIC voluntarily discarded items. Points reduced due to significant improvement in cold holding since last inspection.
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
|
1.50
|
Proper date marking & disposition |
No |
Yes
|
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 various items throughout facility without dates, especially inside glass display case. PIC stated items could be held for a maximum of 3- 4 days. VERIFICATION REQUIRED within 10 days. 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 .
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 canned tomato with a prep date of 1/15 inside glass reach in cooler. CDI: PIC voluntarily discarded items.
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 |
No |
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 plastic containers of spices and squeeze bottle without labels. Label items. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensils being stored in water at 121F. CDI: PIC removed water from container. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed aluminum foil lining prep table shelving and cart holding equipment. Remove. |
|
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. Observed food debris build up in bottom of walk in freezer and on shelving at 3 compartment sink. |
|
53
|
0.50
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
Yes
|
No |
REPEAT
5-501.17 Provide a covered waste bin in female restrooms. Observed uncovered trash can in women’s restroom. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
REPEAT
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 cracked floor tiles throughout the facility. Observed missing vent above baking table and missing ceiling tile near women’s restroom. Repair. |