|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf- Observed a full bottle All-Purpose Cleaner being stored inside the basin of the hand sink in the back of the facility adjacent to the WIC door. Ensure that hand sinks are used for hand washing only.
-CDI- PIC removed All Purpose Cleaner. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed pizza prep top and lowboy units/drawers underneath with an ambient temperature of 47F (prep top) and 50F (lowboy units/drawers). All TCS foods in both units were out of temperature. PIC stated that the majority of foods in the unit were carryover from the day prior. -CDI- ALL TCS foods in the unit were voluntarily discarded by the PIC. EHS offered to do a product disposition form, the PIC/GM Monika and Frank the facilities Director of Operations stated the did not wish to do the product disposition form. Facility chose to voluntarily close and call a technician out to the facility. The technician arrived to the facility and is working on repairing the units. Facility will remain voluntarily closed until the unit is fixed. The facility will send picture and video evidence when the unit is properly functioning. Once pictures and videos are sent to the EHS that the system is functioning, he will allow the facility to re-open.
-3-DAY VR- EHS WILL RETURN ON MONDAY FOR FURTHER VERIFICATION
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
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (C ) (3) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. Food shall be marked with start and discard time. -Pf- Observed no start time or discard time for the pizza sauce that is stored using TPHC on the make line (10 hour hold time). PIC stated that sauce was placed out 2 hours earlier. Ensure that TPHC hold times are placed onto the containers with start and discard time. -CDI- PIC added the start time and discard time to the container of pizza sauce. |
|
28
|
1
|
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 a bottle of All Purpose Cleaner hanging near the pizza expo with no labelling present on the bottle. Ensure that all chemical bottles are labeled. -CDI- PIC labeled chemical bottle. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee with no head covering present during the inspection. Ensure that all food employees working with food, equipment, or utensils are wearing head coverings. |
|
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 several scoops present on the pizza topping line with the handles in direct contact with TCS foods. Ensure that food scoops handles are not stored in direct contact with the food. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed 2 stacks of plastic containers that were wet stacked together. Ensure that equipment is air dried prior to stacking together. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed small drip in the faucet of the hand sink that is adjacent to the pizza prep line. Ensure that all leaks are repaired and system is maintained in good repair. |