|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed box from employee food item on prep top cutting board near in use knife. PIC discarded box and cutting board was cleaned. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed sink and surface sanitizer in 3 compartment sink holding at 848 ppm instead of at the range of 272 ppm-700ppm. PIC diluted sanitizer to 700 ppm. PIC stated that ecolab will be out to install one to one replacement of dishmachine and will recorrect sanitizer concentration of dispensing system. VR within 3 days to check for correction of dispensing system. Facility to continue to dilute sink and surface sanitizer until maintenance has been performed.
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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed prep top unit across from grill with several temperature controlled foods above 41F (see temp chart). PIC voluntarily discarded all temperature controlled items and showed EHS temp log from opening of unit with proper holding temperatures. Ambient air temperature of unit was at 48F. VR within 3 days to check for maintenance of cold holding unit. REPEAT.
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 . |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer in red wipe containers that tested at 700 ppm. PIC diluted all containers to 700 ppm. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed two stacks of containers that were wetstacked together. PIC separated stacks of containers to air dry. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed one cutting board with deep cuts. PIC voluntarily discarded cutting board. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed several cardboard boxes and multiple open buckets of grease stored inside dumpster enclosure, but not inside receptacles or grease trap. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
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 moderate dust build up in the air vents of raw meat walk in cooler. |