|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-203.11(A)/5-204.11 Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. - Pf
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
6-301.11 Provide soap for handwashing at each handsink. -Pf
Observed handsink in back prep area broken and unable to dispense water. Employee stated it has been broken, and that’s why it isn’t actively stocked. Repair of handsink and stocking of handwashing supplies necessary. 10 day VR required.
1 pt. |
|
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 raw, packaged salmon in aquarium holding above 41F during inspection. Salmon was stacked above air curtain. Employee stated they had been in unit for two hours. Salmon was removed from unit and placed in WIF to rapidly cool. Observed Italian sausage, breaded pork chops, and breaded schnitzel in meat display case holding above 41F during inspection. All items were raw, and below 45F. Employees removed all items from this section of the case and placed in the WIC to rapidly cool back down to 41F or below. Maintenance contacted during inspection. Display case is composed of one long case with multiple condensers. All other areas in case maintaining proper temperatures. Facility will monitor temperatures in this section of the unit until it is serviced and shows compliance. 72 hour VR required.
1.5 pts.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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 raw protein debris on doors in between prep area and display cases. More thorough for frequent cleaning needed to preclude pest harborage. More caution while contacting these surfaces shall be taken as to not promote cross contamination of gloves or customer foods.
Repeat. 1 pt. |