|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed dish employee wearing gloves handlings soiled and cleaned dishes without washing hands between soiled and clean surfaces. CDI - Hands washed and gloves changed. -2- |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety 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 one pan of cooked chicken and one pan of cooked meatballs hot holding below 135F in patient hot serving line and front cook line, respectively. CDI - PIC reheated above 165F and stated cooked chicken was in the incorrect pan for hot holding that did not hold the heat as required for hot holding. Pan changed. -1.5- |
|
23
|
0
|
Proper date marking & disposition |
No |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed 8 day date marking on hot dogs in low boy at cook line. EHS only observed incorrect date marking on this container of food. CDI - PIC corrected date marking and contacted corporate contact responsible for scale calibration to assist with correcting date marking. -0- |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested metal pans on drying shelf in dish pit and dish employee towel drying. PIC instructed air drying. -.5- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-502.11(A) Maintain utensils in good repair. Observed chipped and damaged plastic handles on serving utensils. Replace when necessary to ensure surfaces are smooth and easily cleanable.
4-501.11 Maintain equipment in good repair. Observed split gasket on coffee shop prep unit under register. Repair. -0- |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.112 (A) Provide a final rinse of 180F minimum in hot water sanitizing mechanical warewashing machines. Observed irreversible plate thermometer reading 156F after two cycles, indicating final rinse temperature is less than 180F. Dish machine was in use at beginning of inspection. CDI - PIC ran through plate thermometer and facility high temp thermometer. Reading was 167F after final run on plate thermometer. EHS advised PIC to check dish machine daily to ensure final rinse temperatures comply with NC Food Code. -0- |
|
53
|
0.50
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
6-302.11 Supply toilet tissue at each toilet. -Pf Observed far right stall in women's restroom without toilet paper. Provide toilet paper at each stall. -.5- |