|
10
|
0
|
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.- EHS observed an employee place a large salad spinner in front of dish machine hand sink. CDI- PIC moved item. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-501.112 Maintain high temp mechanical sanitizing at 180F water. Pf -REPEAT- EHS observed high temp sanitizing occurring and not meet 160F on dish plate. CDI- PIC made adjustments and allowed for dish machine to read 167F on dish plate. Proper sanitizing occurred for under counter dish machine. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P - EHS Observed cooked rice in a large container at 43F. Item was dated for 4/16 and not removed from cold holding. CDI- PIC voluntarily discarded the item.
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 . |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- REPEAT- EHS observed 5 grab and go containers of potatoes above 41F. See temp chart. NOTE: Point deduction remains the same with no permit action since an improvement has been noted. However if the violation occurs again point deduction and possible permit action shall occur with RCP. CDI- PIC voluntarily discarded the item.
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
|
0
|
Proper date marking & disposition |
Yes |
No
|
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- EHS observed chicken salad to have been discarded two days prior to the inspeciton. CDI- PIC voluntarily discarded the 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 . |
|
33
|
0
|
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- EHS observed cooked rice in the walk in not meet cooling parameters from two days prior of the inspeciton. Item was in a deep container where surfaces was cooler than center. Ensure shallow pans are used to cool foods. CDI- PIC voluntarily discarded the 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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 flooring throughout the display case line damaged with pits and chipping flooring. -REPEAT- |