|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
.5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed cleaner bottle in handwash sink near 3 comp sink. Removed. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Hose sprayer sanitizer was registering 0ppm Quat. Repair. Facility will not be using this hose sprayer for any cleaning of equipment. 3 comp sink sanitizer (next to hose sprayer) was at proper levels. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed various cheeses temping over 45F including brie, cambazola, Wensleydale, Gourmandise in cheese case. Facility discarded. All cheeses need to be arranged to maintain 45F (or 41F is you wish to keep for 7 days). Case may need to be serviced. Facility rearranged to aid in air flow. Return visit required. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Written TPHC procedures meeting all requirements must be available on site. Facility is following proper procedure but procedure paperwork is missing requirements of 3-501.19 (B). Printed previous TILT approval from NCDENR/NCDHHS and had facility keep with log book. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Quickly cool foods. Cold air must flow around product to remove the heat. -Pf Observed salads made this morning already in grab and go display case but were temping at 51F. Properly cool to 45F or less before placing in grab and go case. Staff moved to cooler to rapidly chill. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving across from rotisserie cooker with greasy debris. Clean. |