|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed a plastic insert container to be stored in the basin of the handwash sink adjacent the ice machine.
CDI - Insert container removed and placed at 3 compartment sink to be W/R/S. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Observed the interior surfaces of the ice machine at the drive thru window to have accumulations of grime. REPEAT. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf - Observed none of the items that are held on TPHC at the cookline to be properly time stamped at the start of the inspection. All items are brought up to the cookline to begin the 4 hour TPHC hold between 10-10:30am.
CDI - PIC time stamped all items for discard. |
|
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 - Observed 3 large containers of cut lettuce to be cooling at a rate of 0.0 degrees/min in the WIC. The bins were observed to be stacked on top of one another with lids on, restricting the cold air flow from properly flowing around the product.
CDI - PIC removed lids and unstacked all containers to allow for adequate air flow around the products.
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 . |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
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 a metal spoon that is used to school out coleslaw at the cookline to be stored with its handle in direct contact with the food inside.
CDI - Handle removed. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
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 packages of to go bags to be stored on the dry storage racks opposite the cookline with visible food debris/grime on the bottoms of the bags. REPEAT.
- Observed all stacks of single service to go boxes and hot dog boxes to be stored with their food contact surfaces face up throughout the cookline, allowing for the possible contamination of the food contact surfaces. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed the metal dry storage racks throughout the kitchen, the refrigerated drawers at the flattop grill and the fryer stations, and the interior of overhead bun storage drawers at the cookline to all have accumulations of food debris/grime. REPEAT. |
|
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 the sliding doors to both dumpsters to be opened at the time of the inspection. |