|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-202.12 Provide at least 100F water at handsinks.
Bathroom handwashing sinks not reaching 100F. PIC will call technician to adjust hot/cold water mixing valves. |
|
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
Quinoa in prep top on serving line was observed above 41F (around 44-45F in middle top of food but 41F and below in bottom of pan). Temp violation possibly due to overfilling pan. CDI-PIC removed food and placed into walk-in cooler uncovered. Discussed filling quinoa more below fill line of food pan before placing into prep top.
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 . |
|
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 pulled chicken covered with plastic wrap in walk-in cooler sheet tray. Chicken was still 60F. CDI-Plastic wrap pulled back. Second temp check 30 min later, EHS observed temperature to be 43-47F
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 . |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed a few flies in back of house area. Keep working to prevent and eliminate pests. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
REPEAT 4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls.
Observed cook line hand wash sink pulling away and no longer sealed to wall.
4-501.11 Maintain equipment in good repair.
Observed leak in produce walk-in cooler. Facility is catching leak in large pan on speed rack. Food is protected. |
|
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.
Minor cleaning needed around cooking equipment and ceiling tiles in dish area. |