|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed a few metal containers being stacked within each other which had date mark sticker residue on outside surface in which residue was contacting food contact surface of next container. CDI: PIC returned items to be W/R/S. |
|
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 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 . Observed containers of chef salad and Cobb salad being held in a mobile grab and go cooler, containers of wings and chicken tenders in another mobile grab and go cooler, packages of sliced deli turkey and containers of pizza being held in grab and go cooler, and a container of pizza sauce being held in pizza flip top cooler all being stored above 41F. CDI: PIC voluntarily discarded all items that were held beyond 4 hours, placed other items in walk in cooler to rapidly cool and placed pizza sauce on TPHC while employee was actively building pizzas and no other sauce that was already cooled was available. REPEAT. EHS advised PIC that if cold holding is a violation during next inspection a risk control plan may be required to be implemented to correct repeated violations. |
|
33
|
0.50
|
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 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 . Observed containers of sushi and poke bowls being cooled in sushi grab and go cooler which would not have met cooling parameters without EHS intervention and a large bowl of pulled chicken cooling in walk in cooler which was tightly covered with aluminum foil and did not decrease in temperature after 25 minutes. CDI: Sushi and chicken was placed in walk in freezer to rapidly cool. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed packages of crab sticks and tuna being thawed under cold running water in which packages were not fully submerged under water. CDI: PIC adjusted packages to be fully submerged. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed a few flies in prep area. Contact pest control provider to assess issue. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed a couple boxes of single use articles being stored on floor in dry storage area. Store single use containers at least 6 inches above floor. |