|
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 two separate hand sinks without paper towels upon arrival for inspection. CDI: Paper towels were stocked at both hand sinks. REPEAT
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a pitcher containing utensils in hand sink next to prep area. CDI: PIC removed pitcher with utensils. |
|
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 several containers with build up being stored as clean on shelf. CDI: PIC returned items to be W/R/S. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed containers of Cole slaw and Caesar dressing in salad prep top, and diced tomatoes, cut lettuce and shredded cheese in salad RI all being held above 41F. See temp chart. CDI: PIC placed all items in WIF to rapidly cool as they had been in unit for approx. 2 hours. |
|
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 garlic sauce in a container being held on TPHC in front of grill without a time marked to indicate four hour period. CDI: PIC marked time sauce was placed at grill. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 sheet trays of cooked noodles covered in tightly wrapped plastic cooling in WIC and portioned containers of stuffed mushrooms tightly wrapped in plastic cooling in RIC both at a rate insufficient to reach cooling parameters. CDI: PIC removed plastic wrap from cooked noodles to allow greater air flow and rapid cooling and placed stuffed mushrooms uncovered in WIF to rapidly cool. REPEAT |
|
40
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed most employees in kitchen area handling food without the use of hair restraints. CDI: PIC instructed all employees to don hair nets. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
Yes |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster sliding doors open. CDI: PIC closed doors. |