|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink.
Observed no handwashing sign at either handsink in kitchen area during inspection.
CDI - EHS provided.
0 pts. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P
Observed pulled pork placed on TPHC before completing reheating process. Pork had been placed on stovetop to reheat at 10:30am and was holding at 99F at 11:55am, despite starting time control at 11:00am.
CDI - Pulled pork placed into oven and achieved 165F at 12:25pm before being placed back on TPHC.
1.5 pts. |
|
33
|
0
|
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 chicken salad and cut tomatoes cooling in prep unit during inspection. Neither items were observed cooling rapidly.
CDI - Both items placed in WIC on shallow pans to hasten cooling.
0 pts.
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 . |
|
35
|
0.50
|
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 raw steaks being thawed in prep sink under running water with a temperature of 73F during inspection.
CDI - PIC removed steaks from sink and placed into WIC.
0.5 pts. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf
Observed no test strips for sanitizer at three compartment sink during inspection. Acquisition necessary.
10 day VR required.
0.5 pts. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.16 (C )Provide waste bins in required areas including at handwash sinks.
Observed no trash can easily accessible to handsink at main prep line. Ensure all handsinks are properly provided with a waste receptacle.
0 pts. |