|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P: Gloved employee handled and pressed raw ground beef onto grill then proceeded to WIC and brought out RTE food. Gloved employee working with soiled equipment and trash did not change gloves after completing task before returning to cook line. CDI- REHS discussed with PIC who corrected employee. Gloved changed and hands washed.
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P : See above |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Found some TCS foods in prep units and cold drawers above 41.0 F. Refer to temperature chart. some items in salad prep cooler top were double panned. CDI- discarded voluntarily.
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
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 : Hash browns cooling in deep pans and covered at 94.0 F. PIC moved to shallower pans and food dropped to below 70.0 F in an hour.
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
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Rear door open at start of inspection and continued open for 15 minutes until mentioned by REHS.
6-501.111 Keep the premises free of insects, rodents, and other pests. Fruit and drain flies observed in kitchen. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
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. To-go single service boxes and tops stored on soiled shelf at cook line. |
|
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. More frequent cleaning needed in facility. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Tile floor with broken tiles, grout worn between tiles in some areas resulting in standing water accumulating.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. More frequent cleaning needed on floors. Floor tiles damaged and holding water. Grout worn between brick tiles and holding water. Brick base tile damaged in some areas. Old caulking at equipment and wall joints worn away hindering cleaning and offering potential harborage areas. Loose trash accumulating under and behind equipment. Deep cleaning needed throughout facility floors and lower walls, especially behind and under equipment. |