|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed paper towels not dispensing from dispenser at FOH handwashing sink. -CDI- PIC replenished paper towel supply. **REPEAT** -1- |
|
18
|
0
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P- Observed FC temperature of burger patties between 138-163F. -CDI- PIC increased grill temperature and FC of items was between 178-195F. -0- |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed buttermilk holding in lowboy at 53F. Observed ambient air of unit at 58F. Observed raw burger patties between 42-44F in cold drawers. Observed ambient air of unit at 54F. Observed cut tomatoes in WIC between 42-45F. -CDI- PIC voluntarily discarded items out of temperature. **3 DAY VERIFICATION REQUIRED FOR COLD DRAWER AND LOWBOY** **FACILITY TO STORE ITEMS IN OTHER UNITS UNTIL REPAIRS HAVE BEEN MADE** -1.5-
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean. **REPEAT** -1- |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed dish machine that is not in service. Facility has been using 3 comp sink to W/R/S. Not sure if unit is not properly functioning. PIC ran unit but unit did not dispense any chlorine sanitizer. Observed paper towel dispenser at handwashing sink at FOH not dispensing any paper towels. Repair. **REPEAT** -0.5- |
|
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 food debris and grease build up on equipment throughout facility especially at grill area. Increased and more thorough cleaning frequency recommended. **REPEAT** -1- |
|
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 opened doors on dumpster and recycling bins. -0- |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed debris/food splash on walls in grill area. Increased and more thorough cleaning frequency recommended. -0- |