|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P - EHS observed several employees wash hands for less than 20 secs and with less than a 10 sec scrub. EHS also observed employees use bare hands to turn faucet off. This actions recontaminates the hands. CDI- Education was provided by PIC and EHS observed proper hand washing to occur by the end of the inspection.
For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. REPEAT- 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- EHS observed salad tosser, potato slicer, knives, and spoons with food debris left on them and stored clean. EHS also observed dark build up on inside ceiling of ice machine. NOTE: non TCS foods cleanliness is the repeat but improvement noted from 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: 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
|
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- Observed shredded cheddar cheese, shredded motza cheese, and pepper jack cheese above 41F and said to have been left in cold hold drawer overnight. CDI- PIC voluntarily discarded the items. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed all in use sanitizer buckets not labeled. CDI- PIC labeled items. |
|
36
|
0
|
Thermometers provided & accurate |
Yes |
No
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf- Observed no functioning thin probe thermometer available during the inspection. CDI- PIC provided two functional thin probe thermometers during the inspection. |
|
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. 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 several cutting boards in need of resurfacing or replacing due to deep cuts and grooves. Also observed wet cloths being stored under cutting boards. All non food contact surfaces shall be smooth durable, easy to clean, and non absorbent. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed doors open to dumpster. NOTE: dumpster area is shared with non permitted facilities. |