|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes above 41F in reach in cooler from day before. CDI- PIC voluntarily discarded tomatoes. Improvement has been noted, points will not be escalated this inspection but will be escalated next inspection if situation worsens. REPEAT -1.5pts-
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 . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed quaternary sanitizer as detergent in three comp and dish machine. Do not use this sanitizer as detergent. Obtain proper detergent from distributer and use according to manufacturers instructions. CDI- PIC switched sanitizer for detergent on dish machine but was unable to do so for three comp sink. Do not use three compartment sink until detergent is installed. -1pt- |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed secondary containers of dry goods and oils without labels. Place labels on containers. REPEAT -1pt- |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket on shelf above food prep area. CDI-PIC put sanitizer bucket on lower shelf away from food prep. -0pts- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed cardboard and aluminum foil lining most shelves throughout facility. Remove cardboard and aluminum foil. -0pts- |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
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. Observed fans shelving, and ceiling vents in kitchen with accumulation of dust. Clean these surfaces to remove dust. Also observed gaskets to lowboy coolers with accumulation of buildup. Clean gaskets. -.5pts- |