|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- *Observed - Employee wearing single-service gloves engaged in food prep with plantains. Place gloved hand into sanitizer at 3 compartment sink while EHS was checking sanitizer concentration and touch test strip bottle before going back to peeling plantains. *CDI - PIC educated employee on issue and had them wash their hands and change gloves before continuing to engage in food prep.
2-301.15 Only wash hands in handwashing sink. -PF- *Observed - Same Employee once prompted by PIC to wash hands proceed to wash hands in Dish Machine Pre-Rinse using dish soap and Pre-Rinse sprayer. *CDI - PIC corrected employee and directed them to the handsink and explained proper handwashing procedures. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- *Observed - Raw Beef stored above peeled plantains in Standing Glassdoor RIC. *CDI - Employee removed item and placed it into WIC utilizing proper storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Top Layer of stacked Beef Empanadas, Container of Chicken Empanadas and Container of Small Blocks of cut cheese above 41F, see temp chart for details. *CDI - PIC voluntarily discarded items.
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 . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf- *Observed - No Written TPHC Procedures during time of inspection. PIC states they are not sure where it was placed. EHS remembers reviewing document during previous inspection. Establishment has added some items to utilize TPHC since last inspection. *CDI - EHS provided establishment with copy of written TPHC procedures that PIC filled out and will hold onsite.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
28
|
2
|
Toxic substances properly identified stored & used |
No |
Yes
|
No |
*REPEAT* 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- *Observed - Spray Bottle containing sanitizer (according to PIC) without label to properly identify substances within. *CDI - PIC labeled item. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. *Observed - Red Sanitizer Bucket with low concentration. *CDI - PIC emptied and refilled sanitizer bucket. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. *Observed - Plastic container used as scoop for dry beans and dry rice. Please use scoops with handles to assist with avoiding possible contamination. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination.
*Observed - Employee To-Go Food container stored directly on box of avacados used by restaurant. *CDI - Item was removed.
*Observed - Employee Drink stored directly on Prep Table. *CDI - Employee Drink was removed. |